Grilled Lemongrass Pork Chops with Cantaloupe Slaw
This recipe highlights the funky, umami-packed fish sauce and spicy chili garlic paste that flavors both components of this dish in different levels, highlighting the flavors of Southeast Asian cuisine. The pork chop — inspired by the Vietnamese lemongrass pork chop — is marinated with some fish sauce, sugar and floral flavor of minced lemongrass. The cantaloupe salad is inspired by the flavors of a green papaya salad: bright with rice vinegar, savory with fish sauce and spicy from chili garlic paste. The pork chops are grilled until caramelized and just cooked through, and pair deliciously with the cantaloupe salad. Garnish with crunchy peanuts and fragrant Thai basil for extra hit of flavor.
Grilled Pork Chops and Cabbage with Chile-Ginger Butter
The secret to this simple grilled dinner is the vibrant chile-ginger butter that gets brushed onto the pork chops and cabbage wedges as they cook. The butter melts and infuses everything with the flavors of bright ginger, fresh lime and a little heat from the Fresno chile. You’ll want to make extra of this versatile butter to brush onto everything from grilled chicken and fish to corn and other vegetables.
Double-Cut Bone-In Pork Chops with a Blueberry-Chipotle BBQ Glaze
Bone-in pork chops are readily available in most grocery stores, but they can be tough to grill properly while keeping them juicy and flavorful. The dry rub and BBQ sauce I am using in this recipe will guarantee moist, flavorful chops that will please the whole family!
