Jalapeño-Marinated Grilled Pork Chops
Juicy bone-in pork chops grilled to perfection and finished with a vibrant jalapeño-coriander marinade. The meat is tenderized with a spicy-tangy sauce and topped with fresh onions for a delicious combination of flavors.
Ingredients
- •½ cup extra-virgin olive oil
- •4 piece bone-in pork rib chops
- •1 to taste kosher salt and pepper
- •2 tsp coriander seeds
- •¼ cup apple cider vinegar
- •1 tsp sugar
- •2 piece jalapeños
- •¼ piece white onion
- •
Cooking Instructions
- 1.
Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
45 min
- 2.
Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
10 min
- 3.
Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
30 min
- 4.
Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.
20 min