Jalapeño Grilled Pork Chops (marinade would be awesome on any wild game.)
FOR THE PORK CHOPS:
-5 large jalapeños, stemmed
-5 large garlic cloves, peeled
-1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
-2 tablespoons rice vinegar
-½ cup olive oil, plus more for cooking
-1 tablespoon kosher salt (Diamond Crystal)
-2 teaspoons granulated sugar
-8 thin-cut, bone-in pork loin chops (½ inch thick)
FOR THE RELISH:
-1 large jalapeño, thinly sliced into rings
-1 small red onion, thinly sliced into rings
-⅓ cup rice vinegar
-1 teaspoon kosher salt (Diamond Crystal)
-2 tablespoons granulated sugar
-Cilantro leaves and tender stems, for garnish
1. Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
2. Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
3. Grease grill grates. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates.
4. Serve the chops with the relish and cilantro on top.
