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Vietnamese-Style Pork Chops with Fresh Herb Salad

['1 large shallot, chopped', '3 garlic cloves, chopped', '1/3 cup (packed) light brown sugar', '1/4 cup fish sauce', '2 tablespoons dark or regular soy sauce', '2 tablespoons vegetable oil', '2 teaspoons freshly ground black pepper', '4 (1/4–1/2-inch-thick) bone-in pork rib chops', 'Kosher salt', '3 firm red plums, cut into 1/2-inch wedges', '2 scallions, dark- and pale-green parts only, thinly sliced', '1 Fresno chile, thinly sliced', '2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)', '1/2 cup bean sprouts', '2 tablespoons unseasoned rice vinegar', 'Lime wedges (for serving)']

Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
Serve pork with salad and lime wedges.

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