Habanero-marinated Pork Chops With Mustard Greens Slaw

Serving 4 people

45 min


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

  1. Using the back of a chefs knife, lightly smash lemongrass, then thinly slice.
  2. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 Tbsp. vinegar in a small bowl.
  3. 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.
  4. Let marinate at room temperature, turning occasionally, at least 30 minutes. Prepare grill for medium-high heat; oil grate.
  5. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 68 minutes.
  6. Transfer to a platter and let rest 5 minutes.Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side.
  7. 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.
  8. Serve pork chops with slaw alongside and marinade for drizzling over.Do Ahead: Pork chops can be marinated 2 hours ahead. Chill.