From: Redbook
Yields:
4
Prep Time:
25 mins
Cook Time:
26 mins
Total Time:
51 mins
Cal/Serv:
458
Pork chops get dressed up with an okra and pepper relish in this summertime dinner recipe.
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Ingredients
Pork Chops
- 1 cup fish sauce
- 1/2 cup malt vinegar
- 1/4 cup olive oil
- 2 clove garlic
- 2 tsp. sriracha chili sauce
- 4 center-cut pork chops
Okra Relish
- 1 poblano chile
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 lb. okra
- 2 scallions
- 1 1/2 Tbsp. malt vinegar
- 1 Tbsp. olive oil
- 1 tsp. fish sauce
- 1/4 tsp. kosher salt
Directions
- Step 1Pork chops: Whisk fish sauce, vinegar, oil, garlic, and sriracha in a small bowl. Pour into a resealable food-storage bag. Add pork chops, seal bag, and turn to coat chops with marinade. Refrigerate. 30 to 45 minutes.
- Step 2Relish: Heat a gas grill on medium-high heat or prepare a medium-high fire in a charcoal grill. Grill peppers 10 minutes, turning occasionally, until blackened on all sides. Place in a bowl, cover tightly with plastic wrap, and let stand until cool enough to handle. Grill okra about 8 minutes, turning frequently, until lightly charred. Remove and discard skin, seeds, and ribs from peppers, then dice. Cut okra into 1/2-inch-thick slices. Combine peppers, okra, scallions, vinegar, oil, fish sauce, and salt in a medium bowl.
- Step 3Remove pork chops from marinade. Grill 3 to 4 minutes on each side, until slightly pink inside or a thermometer inserted in side of chops registers 140 degrees F. Remove chops to a platter, cover loosely with foil, and let rest 5 minutes. Serve with relish.
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