Habanero Marinated Pork Chops With Mustard Greens Slaw Recipes

Steps:

• 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.
• 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. Chill.

Steps:

• For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
• Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
• Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
• Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
• For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
• Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.

Steps:

• Put chops in ziploc bag and add all except salt and pepper.
• Refrigerate chops in fridge for at least 2 hrs or overnight.
• Heat 2 T evoo in lrg pan and heat over medium-high.
• Salt and pepper both sides of chops and place in pan.
• Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
• Remove pork to place and tent foil for 5 min to lock in the juices.