Habanero-Marinated Pork Chops With Mustard Greens Slaw
Habanero-Marinated Pork Chops With Mustard Greens Slaw is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Using the back of a chef's knife, lightly smash lemongrass, then thinly slice.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
Pork chops can be marinated 2 hours ahead.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.