4 Servings 15 min Cook
1 Cup Lemon Grass (Citronella)
1 Pepper Habenero
2 Cloves, minced Garlic
1/2 Cup Orange Juice
2 Tbsp Fish Sauce
2 Tbsp Brown Sugar
6 Tbsp Rice Wine Vinegar
4 Chop, excluding refuse (yield from 1 raw Pork Chops
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Medium Yambean (Jicama)
8 Cup, chopped Mustard Greens
2 Cup leaves, whole Basil
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.
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 Tbsp.
oil and 2 tbsp 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.
Do Ahead: Pork chops can be marinated 2 hours ahead.
Chill.
