Jalapeño-Marinated Grilled Pork Chops
- 1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
- 4 bone-in pork rib chops (about 10 oz. each)
- Kosher salt, freshly ground pepper
- 2 tsp. coriander seeds
- 1/4 cup apple cider vinegar
- 1 tsp. sugar
- 2 large jalapenos
- 1/4 medium white onion, very thinly sliced
- 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.
- Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer 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 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
- Toss jalapenos and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapenos, 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 145u0b0F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
- Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapenos 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.
extravirgin olive oil, chops, kosher salt, coriander seeds, apple cider vinegar, sugar, jalapeufos, white onion
Taken from www.epicurious.com/recipes/food/views/jalapeno-marinated-grilled-pork-chops (may not work)