Jalapeño Grilled Pork Chops
Updated June 17, 2021

- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5large jalapeños, stemmed
- 5large garlic cloves, peeled
- 1bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
- 2tablespoons rice vinegar
- ½cup olive oil, plus more for cooking
- 1tablespoon kosher salt (Diamond Crystal)
- 2teaspoons granulated sugar
- 8thin-cut, bone-in pork loin chops (½-inch thick)
- 1large jalapeño, thinly sliced into rings
- 1small red onion, thinly sliced into rings
- ⅓cup rice vinegar
- 1teaspoon kosher salt (Diamond Crystal)
- 2tablespoons granulated sugar
- Cilantro leaves and tender stems, for garnish
- Cilantro rice or cooked white rice, for serving (optional)
For the Pork Chops
For the Relish
Preparation
- Step 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.
- Step 2
While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
- Step 3
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.
- Step 4
Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. 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. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
- Step 5
Serve the chops with the relish and cilantro on top. If you’d like, serve rice alongside.
Private Notes
Comments
Best pork chop recipe on NYT recipes! Did scrap seeds from a few jalapenos but after cooking this, there is no need. Marinated for 7 hours. Relish is absolutely essential to this and just crazy good. Suggest fixing relish several hours ahead and refrigerating. Grilling thin chops is notorious for typically tuff meat. Not here. Used 1/2" as suggested but next time will probably up the chops to 3/4, but that's not a given. Fixed cilantro rice recipe also. Fabulous meal! Thanks Mr. Kim
Yum. Marinade, relish, chops. Subbed shallots for red onions. Will be trying marinade for chicken thighs and lamb chops. Relish is the relish of summer.
I loved this recipe! The cilantro rice was addictive, with the juice of 5 limes, rather than what the recipe called for. With all the jalapenos, one would think the chops would be wildly spicy, but it was flavorful with practically no heat. (Not that I don't love heat!) The relish was refreshing and superb! Despite the thinness of the chops, they were tender and far from dry. Another bonus--speedy cooking time!
Totally delish. Something happens w jalapeños when they’re cooked, the heat is not nearly as intense. Really, worth the effort and expense. I tried it with pork tenderloin, marinated for roughly 24 hrs., grilled outside. Oh goodness!
Echoing others, this is a wonderful recipe. Don't worry about the jalapenos making it too spicy, as if you don't add the relish the chops are flavorful but pretty tame. By all means give this a try.
Another banger from Eric Kim! 10/10. Every single recipe from him is guaranteed to be a winner and this and the cilantro lime rice, are no exception. Five stars!