Jalapeño-marinated grilled pork chops for a spicy twist

Ingredients for Jalapeño-marinated grilled pork chops

• 120 ml extra-virgin olive oil, divided, plus more for grilling

• 4 bone-in pork rib chops, about 280 g each

• kosher salt, freshly ground pepper

• 10 g coriander seeds

• 60 ml apple cider vinegar

• 5 g sugar

• 2 large jalapeños

• 1/4 medium white onion, very thinly sliced

How to make Jalapeño-marinated grilled pork chops

1. Preheat the grill to medium-high heat and lightly oil the grate.  

2. Pat the pork chops dry and season generously all over with salt and pepper.  Place them on a rimmed baking tray and let them sit at room temperature for at least 30 minutes and up to 1 hour.  

3. Meanwhile, toast the coriander seeds in a dry frying pan over medium heat, tossing often, until golden brown and fragrant, about 2 minutes.  Transfer the seeds to a cutting board and let them cool.  Using a flat-bottomed mug or a heavy frying pan, lightly crush the seeds.  Place them in a small bowl and add the vinegar, sugar, and 120 ml of oil.  Season with salt and pepper, then whisk until the sugar and salt have dissolved.  Set the marinade aside.  

4. Toss the jalapeños with 1 tablespoon of oil in a small bowl to coat, then season with salt and pepper.  Pat the pork chops dry again, as the salt will have drawn out more moisture, and rub them with the remaining 2 tablespoons of oil.  

5. Grill the jalapeños, turning often, until softened and blackened in spots, about 5 minutes.  Transfer them to a cutting board.  6. Grill the pork chops, turning every 2 minutes, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 60 °C), about 8–12 minutes.  Transfer the pork chops to a cutting board and let them rest for 10–15 minutes.  

6. Cut the pork along the bone to remove the meat in one piece, then slice it into 1.25 cm thick pieces and transfer to a rimmed platter.  Slice the jalapeños crosswise into rounds and scatter them over the pork.  Pour the reserved marinade over the top and let it sit for at least 15 minutes and up to 1 hour before serving.  

7. To serve, scatter sliced onion over the dish.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.