Jalapeño Grilled Pork Chops

Good. Golly. What a meal. I don't want to take anything away from the pork chops—they were sensational—but I can't stop thinking about what else I can do with that relish. I had a few servings of leftover rice in the freezer and winged it with a crispy cilantro fried rice with butter, garlic, onion powder and lime. The taste and light crunch of the rice went great with the pork. Will try this again with chicken. Highly recommend.

I make this very often. This time I was running late and decided to chuck the (frozen) chops in the sous vide with 3/4 of the marinade at 140. Left 4 hours. Seared and served with some of the reserved marinade. Added about a tbsp reserved marinade to the slaw as well (I was short one jalapeno) and will probably keep reserving a little marinade moving forward. Definitely better on the grill, but sous vide is possible if you forget to thaw the pork in advance

I made this last night with local farm raised pork chops and it was amazing. The chops I used were thicker, about 3/4-1", and needed more time on the grill. We needed to cut it open to see the color by the bone. Usually I tweek these recipes but in this case my advice is don't change a thing. I highly recommend marinading the meat and making the relish 24 hours before or as long as possible.

I made this for our family on our trip to Portugal and it received rave reviews! Had to make a few subs based on what we had available (piri piri chiles instead of jalapeños, plain old vinegar, etc) but it worked brilliantly. I think marinating for 24 hours really tenderized the meat. Can’t wait to make again!

Wow, super delicious. Don't be scared of using all the jalapenos in the marinade unless they're home grown. I had thick pork chops, so I seared both sides in a cast iron pan on the stove and finished it in the oven. We used some reserved marinade as a sauce. The slaw is excellent. I grow hot peppers, so this is going into my normal rotation!

Very tasty and not overly hot. Salt and pepper the pork chops before marinating for a little bit of extra flavor. Salsa is a must. We did much thicker 1 1/4” chops and increased cooking time to @ 5 min per side at 350 on the grill to get a nice med rare or @ 135 degrees internal temp.

Great flavor, not too much work. Had some extra Anaheim peppers kicking around so I used them instead of jalapenos in the marinade. Instead of grilling, I broiled on a foil-lined pan, about 5" from the flame, on high. It took about 8 minutes a side for 1" thick boneless chops.

One of my family's favorite recipes. Based on the number of times my husband and kids have requested this, it doesn't get old.

Among best NYT pork recipes. Pork loin rather than chops, followed recipe. Stellar relish! Had leftover everything. Extra marinade great on chicken thighs. Left over pork and relish in burritos. Eric Kim's Cilantro Rice and Martha Rose Shulman's Spicy Stir-Fried Cabbage were perfect complements, with leftovers also in burritos. Marinated meat and made relish day before. Chopped cilantro, cabbage, carrot, ginger for rice and sliced all cabbage ingredients ahead of time. Delicious!

One of the best NYT recipes we’ve ever made! Utterly delicious. We started this on the grill and finished it up in a 425 oven, the benefit being that we were able to cook it in the marinade and enjoy all that delicious sauce. Cilantro rice was a great compliment and we added fresh mango and pineapple to the relish. This would be an impressive dinner party choice.

I have made this many times with chicken and the marinade is absolute perfection. Highly, highly recommend.

The pork and marinade were excellent (we marinated overnight before cooking in a cast iron) but the relish just left an aftertaste of raw onions. Next time, I'll skip that. But otherwise, highly recommend.

Put the marinade together in the morning with two blocks of sliced and “press drained” tofu. Cooked it up 8 hours later on the stovetop using cast iron, and gave the tofu a nice char on both sides. There was plenty of marinade left so we didn’t bother with the relish and just warmed a bit of that to serve on top of the charred tofu with rice. Delicious. My son declared the marinade the best condiment ever. Can’t wait to use that marinade on other things!

Wow, this was amazing! We used thick cut, bone in chops. Seared for five minutes each side and a quick sear on the sides using a cast iron skillet and then ten minutes in the oven at 350. Came out perfect!

Favorite recipe I found in 2022, have repeated it many times already and with different proteins. I like it a bit better with sliced pork tenderloin and boneless skinless chicken thighs than I do with the thin cut chops from the original. It’s outstanding though. Totally agree with what the recipe states about the jalapeños adding a welcome vegetal quality. Bravo! I’m sad every time the leftovers run out!