36 minutes
A bold dinner with spicy jalapeños and succulent pork chops, complemented by a fresh relish and cilantro garnish.
Jalapenos, stemmed for marinade, thinly sliced for relish
each
Garlic Clove, peeled
each
Cilantro Stems And Leaves, roughly chopped, separated
bunch
Rice Vinegar, divided
tablespoons
Olive Oil, plus extra for greasing
cups
Kosher Salt, divided
tablespoons
Granulated Sugar, divided
teaspoons
Bone-in Pork Loin Chops, thin-cut, about 1/2-inch thick
each
Red Onion, thinly sliced
each
1. Prepare Marinade
Start with the marinade by blending 5 stemmed jalapeños, garlic cloves, and cilantro stems with 2 tablespoons of rice vinegar, 1/2 cup of olive oil, 1 tablespoon of kosher salt, and 2 teaspoons of sugar in a food processor until smooth.
2. Marinate Pork Chops
In a large bowl or resealable container, coat the pork chops evenly with the jalapeño marinade. Let this flavor infusion take place in the refrigerator for at least 30 minutes, or for a deeper taste, leave them marinating for up to 24 hours.
3. Preheat Grill
When you're ready to cook, preheat your grill for high-heat cooking or set your gas grill to medium-high. This step is crucial for achieving that perfect sear on the pork chops.
4. Prepare Relish
While the grill heats up, let's prepare a quick relish. Slice the remaining jalapeño into thin rings and toss them with the thinly sliced red onion, 1/3 cup of rice vinegar, 1 teaspoon of kosher salt, 2 tablespoons of sugar, and just enough water to cover. This can be set aside until you're ready to serve, or made ahead and refrigerated for up to 24 hours.
5. Grease Grill and Cook Pork Chops
Grease your grill grate using a paper towel dipped in olive oil, held with tongs. This ensures your pork chops will not stick and will develop a desirable char. Place your marinated pork chops on the grill and cook for 2-3 minutes per side. The meat should have beautiful grill marks and be just cooked through, with a slight blush in the center. Be mindful to discard any leftover marinade.
6. Serve with Relish and Cilantro
To serve, arrange the grilled pork chops on a platter and top them with the vibrant jalapeño and red onion relish. Scatter fresh cilantro leaves over the top for a herby finish. If you'd like, serve the chops alongside cilantro rice or fluffy white rice to complement the bold flavors.
Opt for high-quality, well-marbled pork chops. Bone-in pork chops tend to have more flavor and are less likely to dry out.
Pork chops are best enjoyed when they reach an internal temperature of 145°F, followed by a 3-minute rest. Use a meat thermometer to check for doneness.
A hot grill sears the chops quickly, locking in juices. Create two zones
Brine your pork chops in a solution of water, salt, and sugar for a few hours before grilling to help the meat stay moist and add subtle sweetness.
Use fresh jalapeños, balanced with acid like lime juice or vinegar, and a touch of honey or brown sugar for a harmonious blend of flavors.
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