Description
A delicious, juicy pork chop marinated with lemongrass, habanero, and rice wine vinegar.
Grilled to perfection.
Ingredients
- 2 (1-inch Thick) Bone-in Pork Chops
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- FOR THE MARINADE:
- 1 stalk Lemon Grass, Soft Inner Layers
- 1 Caribbean Red Habanero Pepper, Chopped Very Small
- 1 teaspoon Freshly Crushed Garlic
- 1 teaspoon Freshly Sliced Ginger
- ½ cups Freshly Squeezed Orange Juice
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 4 Tablespoons Rice Wine Vinegar
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 Tablespoon Ground Dried Oregano
Preparation
Whisk together all the marinade ingredients in a small bowl. Reserve 1/4 of the marinade.
Using a fork, pierce the pork chops all over on both sides. Add pork chops to a large sealable container or bag and pour marinade over it. Place in the refrigerator to marinate overnight or a minimum of 2 hours.
Heat grill to 400ºF. Once grill is up to temperature, remove chops from the marinade, pat dry and sprinkle with salt and black pepper. Place on the grill.
Reduce heat to 350ºF. Leave pork chops to grill on one side for exactly 3 minutes. Flip and allow to cook for another 3 minutes. Then turn the pork chops so that it sits with the bone on the grill. Let it cook through the bone for 1 minute.
Remove from the grill and pour some reserved marinade over the hot pork chops. Cover and allow to sit for a few minutes before biting into it.
Recipe adapted from Bon Appetit.
