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

• Habanero Peppers

  Industria Internacional De Puebla S.A.

  1 Tbsp or 13g

• 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

  Raw

  8 cup, chopped or 448g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Lightly smash the lemongrass with the back of a chef’s knife, then thinly slice it. In a small bowl, combine the lemongrass, habanero, garlic, orange juice, fish sauce, brown sugar, and 4 tbsp of the vinegar. Pour half of the marinade into a large resealable plastic bag and reserve the rest.
2. Prick the pork chops all over with a fork and add them to the bag. Seal the bag and turn to coat the chops. Let them marinate at room temperature, turning occasionally, for at least 30 minutes.
3. Prepare the grill for medium-high heat and oil the grate. Remove the pork chops from the marinade and pat them dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, about 6–8 minutes. Transfer to a platter and let rest for 5 minutes.
4. Season the 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, remaining 3 tbsp of oil, and 2 tbsp of vinegar. Season with salt and pepper.
5. Taste the reserved marinade and season with salt if needed. Serve the pork chops with the slaw on the side and drizzle with the marinade.

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