- YIELD 4 Servings
- ACTIVE TIME 30 minutes
- TOTAL TIME 1 hour
INGREDIENTS
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- 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
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- 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.
- 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 tablespoons oil and 2 tablespoons 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.
- Do Ahead
- Pork chops can be marinated 2 hours ahead. Chill.
Recipe by: Epicurious.com