Name: Habanero-Marinated Pork Chops With Mustard Greens Slaw
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 Servings
Ingredients: 2 lemongrass stalks, tough outer layers removed; 1 habanero chile, seeded, very finely chopped; 2 garlic cloves, crushed; 1/2 cup fresh orange juice; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons light brown sugar; 6 tablespoons unseasoned rice vinegar, divided; 4 (1/2"-thick) bone-in pork chops; 3 tablespoons olive oil, plus more for grill; Kosher salt, freshly ground pepper; 1 jicama, peeled, sliced 1/4" thick; 1 bunch mustard greens, thick stems removed, sliced (about 8 cups); 1/2 cup torn basil leaves

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Habanero-Marinated Pork Chops with Mustard Greens SlawPhoto by Nicole Franzen

One citrusy, chile-laced, and very hard-working marinade serves two functions, flavoring the pork chops before and after they hit the grill.

Recipe information

Total Time
1 hour
Yield
4 Servings

Ingredients

2 lemongrass stalks, tough outer layers removed

1 habanero chile, seeded, very finely chopped

2 garlic cloves, crushed

1/2 cup fresh orange juice

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons light brown sugar

6 tablespoons unseasoned rice vinegar, divided

4 (1/2"-thick) bone-in pork chops

3 tablespoons olive oil, plus more for grill

Kosher salt, freshly ground pepper

1 jicama, peeled, sliced 1/4" thick

1 bunch mustard greens, thick stems removed, sliced (about 8 cups)

1/2 cup torn basil leaves

Preparation

Step 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 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
Step 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.
Step 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.
Step 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 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.
Step 5
Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.
Do Ahead
Step 6
Pork chops can be marinated 2 hours ahead. Chill.

Recipe notes

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