Habanero-Marinated Pork Chops With Mustard Greens Slaw

Ingredients

• •2 stalks lemongrass stalks, tough outer layers removed
• •1 whole habanero chile, seeded, very finely chopped
• •2 cloves garlic cloves, crushed
• •½ 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 pieces (1/2"-thick) bone-in pork chops
• •3 tablespoons olive oil, plus more for grill
• •1 to taste Kosher salt, freshly ground pepper
• •1 whole jicama, peeled, sliced 1/4" thick
• •1 bunch bunch mustard greens, thick stems removed, sliced (about 8 cups)
• •½ cup torn basil leaves

Cooking Instructions

1. 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.

   10 min

2. 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.

   30 min

3. 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.

   13 min

4. 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.

   10 min

5. 5.

   Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.

   5 min

6. 6.

   Pork chops can be marinated 2 hours ahead. Chill.

   120 min