Adapted and Modified from Bon Appetit.

2 one inch bone in pork chops

1/2 teaspoon salt

1/2 teaspoon black pepper


1 lemon stalk grass, only the soft inner layer, chopped

1 Caribbean Red Habanero pepper, minced finely

1 teaspoon of freshly crushed garlic

1 teaspoon of fresh, thinly sliced ginger

1 orange, juiced

2 tablespoon fish sauce

1 tablespoon brown sugar

4 tablespoons rice vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon dried oregano


Whisk together all the Marinade ingredients in a small bowl. Reserve a 1/4 of the marinade.

Using a fork, prick the pork chops all over on both sides.

Add the pork chops to a large sealable container or bag and pour the marinade over it.

Place in the refrigerator to marinate over night or for a minimum of 2 hours.

Heat your grill to 400 degrees.

Once your grill is up to Temp, remove the chops from the marinade, pat dry and sprinkle with salt and black pepper. Place on the grill.

Reduce the heat to 350. Leave the pork chops to grill on one side for exactly 3 minutes. Flip and allow to cook for another 3 minutes. Then turn the pork chops so that it sits with the bone on the grill. Let it cook through the bone for 1 minute.

Remove from the grill and pour some of the reserved marinade over the hot pork chops. Cover and allow to sit for a few minutes before biting into it.

The potatoes I served along side it was amazing. Recipe coming soon.









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