Ingredients

• 2 lemongrass stalks, tough outer layers removed
• 1 habanero chile, seeded, very finely chopped
• 2 garlic cloves, crushed
• 1/2 cup fresh orange juice
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons light brown sugar
• 6 tablespoons unseasoned rice vinegar, divided
• 4 (1/2"-thick) bone-in pork chops
• 3 tablespoons olive oil, plus more for grill
• Kosher salt, freshly ground pepper
• 1 jicama, peeled, sliced 1/4" thick
• 1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
• 1/2 cup torn basil leaves

Instructions

1. Using the back of a chef's knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 tablespoons vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.
2. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.
3. Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.
4. Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper.
5. Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.
6. Do Ahead Pork chops can be marinated 2 hours ahead. Chill.
7. Pork chops can be marinated 2 hours ahead. Chill.