Habanero-Marinated Pork Chops with Mustard Greens Slaw

Ingredients

• Lemon grass (citronella)

  Raw

  1 cup or 67g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Habenero

  Hot Pepper

  1 pepper or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Orange juice

  ½ cup or 125g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Brown sugar

  2 tbsp or 18g

• Rice wine vinegar

  6 tbsp or 89g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Yambean (jicama)

  Raw

  1 medium or 659g

• Mustard greens

  Frozen, unprepared

  8 cup, chopped or 1.17kg

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

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

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