One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 lemongrass stalks, tough outer layers removed
    •    1 habanero chile, seeded, very finely chopped
    •    2 garlic clove, crushed
    •    ½ cup fresh orange juice
    •    2 tbsps fish sauce (such as nam pla or nuoc nam)
    •    2 tbsps light brown sugar
    •    6 tbsps unseasoned rice vinegar, divided
    •    4 ½-inch-thick bone-in pork chops
    •    3 tbsps olive oil, plus more for grill
    •    Kosher salt and freshly ground black pepper
    •    1 jicama, peeled, sliced ¼ inch thick
    •    1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
    •    ½ cup torn basil leaves

Method

1. Using the back of a chef’s knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 Tbsp. vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
   
   
2. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.
   
   
3. Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.
   
   
4. Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 Tbsp. oil and 2 Tbsp. vinegar; season with salt and pepper.
   
   
5. Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.

This great family recipe is thanks to Bon-Appetit Recipes at https://www.bonappetit.com/recipe/habanero-marinated-pork-chops-with-mustard-greens-slaw