One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.
• Prep time: 30 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 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
- 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.
- 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.
- 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.
- 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.
- 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