Jalapeño-Marinated Grilled Pork Chops – Father’s Day

Some have said, “The best way to a man’s heart is through his stomach,” and grilling up dad’s favorite dish on the barbecue is a great way to show him your appreciation.  To get you ready for Father’s Day, here are a couple of recipes he is sure to enjoy.  This week we have Jalapeño-Marinated Grilled Pork Chops featuring a fragrant coriander vinegar marinade and spicy fire-roasted jalapenos for a kick.

Begin preparing the marinade by toasting the coriander seeds in a medium saucepan and then combining with sugar, vinegar, olive oil, salt, and pepper.  This marinade is used as more of a sauce after the pork chops are finished and sliced.  Pat the pork chops dry, season with salt and pepper, and allow them to rise to room temperature.  Once ready to grill, pat them dry again and grill over medium-high heat until medium-rare. At the same time, grill the jalapenos until softened and blackened which will mellow out their heat a bit.  Serve the sliced jalapenos over the sliced pork chops, and then pour the marinade over and allow it to marinate for 15 minutes up to an hour.  Finishing moist and aromatic with a hint of sweetness, these pork chops are a grand declaration of your love and thankfulness for your dad on this Father’s Day.

Serves 4

Jalapeño-Marinated Grilled Pork Chops Ingredients

  • ½ cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for the grill
  • 4 bone-in pork rib chops (about 10 oz. each)
  • Kosher salt, freshly ground pepper
  • 2 tsp. coriander seeds
  • ¼ cup apple cider vinegar
  • 1 tsp. sugar
  • 2 large jalapeños
  • ¼ medium white onion, very thinly sliced

Jalapeño-Marinated Grilled Pork Chops Directions

  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.
  2. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer the 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 ½ cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
  3. Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat the 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°), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.
  4. Cut pork along the bone to remove the meat in one piece; slice ½” 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.

Taken from bonappetit.com
https://www.bonappetit.com/recipe/jalapeno-marinated-grilled-pork-chops

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