Summer Meals | Habanero Marinated Pork Chops

  • Jen Angotti
  • 07/29/15
 
One of the most exciting parts of summer is the abundance of fresh ingredients at the farmer’s market.  You know I have a love affair with the farmer’s market at 14th and U St. Meals like this one are why..everything tastes better.  It was one of the best Sunday meals I’ve had in a while. (thanks chef bobby!)
 

Habanero Marinated Pork Chops

INGREDIENTS
 
2 lemongrass stalks, tough outer layers removed
1 habanero chile, seeded, very finely chopped
2 garlic cloves, crushed
1/2 cup fresh orange juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons light brown sugar
6 tablespoons unseasoned rice vinegar, divided
4 (1/2″-thick) bone-in pork chops
3 tablespoons olive oil, plus more for grill
Kosher salt, freshly ground pepper
 
PREPARATION
 
  • Using the back of a chef’s knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
  • Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes. We marinated the chops overnight and it added a ton of flavor.
  • Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.
 

Carrot and Apple Slaw

INGREDIENTS
 
12 ounces carrots and *apples (preferably assorted colors), peeled, julienned (about 4 cups) *we used granny smith apples
2 tablespoons olive oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 teaspoons red pepper flakes, stemmed
Freshly ground black pepper
 
PREPARATION
 
  • Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and red pepper flakes in a large bowl. Let marinate for 15 minutes, tossing occasionally. Season to taste with salt and pepper. Refrigerate for at least 30 minutes then serve.
 
Enjoy!
 
*both recipes from epicurious.com
 
 

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Jen Angotti excels at helping buyers and sellers achieve their real estate dreams. She offers concise, realistic advice on how to navigate any real estate transaction. Her clients appreciate her attention to detail, willingness to answer questions and patience.

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