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Thin-­Cut Coconut Pork Chops with Pickled Vegetables

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Makes 4 to 6 servings 1x

Time 50 to 55 minutes, plus chilling time

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Ingredients

  • 3/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 4- inch piece daikon radish, peeled
  • 2 Kirby or other small cucumbers
  • 1 carrot, peeled
  • 1/2 to 1 jalapeño or other hot green or red chile, to taste, seeded
  • 1 tablespoon fresh ginger cut into thin julienne
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 4 cloves garlic, smashed to a paste
  • 1 1/2 to 2 pounds thin-cut bone-in pork chops

Instructions

  1. Put the vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring ­until the sugar and salt dissolve. Remove from the heat; let cool completely.
  2. Cut the daikon, cucumber, carrot, and jalapeño into thin strips about 2 inches long. Put them in a bowl, add the ginger, and toss to combine. Pour the cooled vinegar mixture over, cover, and refrigerate for at least 3 hours to let the flavors develop. If storing longer, transfer to an airtight container. The pickles ­will keep their crunch for 4 to 5 days.
  3. Put the coconut milk, soy sauce, honey, fish sauce, lime juice, and garlic in a small bowl and stir to combine. Put the pork chops in a zipper bag or large baking dish, pour the marinade over, and turn the chops ­until completely coated. Refrigerate until you’re ready to grill, for up to several hours.
  4. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
  5. Remove the pork chops from the marinade and put on the grill directly over the fire. Close the lid and cook, turning once, until no longer pink in the center, 3 to 5 minutes per side. (Nick with a small knife to peek inside.) Transfer to a platter and serve with the pickled vegetables on the side.

—Recipe from How to Grill Everything