Name: Grilled Pork Chops with Chili Relish
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 bone-in pork rib chops, 1 inch thick; 3 tbsp turkish hot red pepper paste, divided; 5 tbsp extra-virgin olive oil, divided; 2 garlic cloves, grated; 1 tsp ground cumin; 1 tsp aleppo pepper flakes; 1 1/2 tsp kosher salt, divided; 1 small red onion, finely diced; 2 long green chilies, such as Anaheim or Italian frying peppers, finely diced; 1 jalapeno, finely diced; 1/2 cup flat-leaf parsley, chopped; 1 1/2 tbsp pomegranate molasses; 1 tbsp lemon juice

Grilled Pork Chops with Chili Relish

4.5 from 76 home cooks Free

Bone-in chops rubbed with Turkish red pepper paste char beautifully on a hot grill, then get a crown of chopped green chili, red onion and parsley sharpened with pomegranate molasses. The resting juices pool on the plate and mix with the relish. Smoky, tangy and a little fiery.

Prep

45 min

Cook

15 min

Total

1 hr

Serves

Level

Easy

Cuisine

Turkish

Method

Step 1: Mix 2 tbsp of the pepper paste, 2 tbsp olive oil, the garlic, cumin, Aleppo pepper and 1 tsp salt. Rub it all over the chops and let them sit at room temperature for 30 minutes.
Step 2: Meanwhile make the relish. Rub the diced onion with the remaining 1/2 tsp salt between your fingers for 30 seconds to soften it, then stir in the green chilies, jalapeno, parsley, pomegranate molasses, lemon juice and 2 tbsp olive oil.
Step 3: Heat a grill to medium-high, about 450F, and oil the grates well.
Step 4: Grill the chops 4 to 5 minutes per side, turning once, until well charred and an instant-read thermometer near the bone reads 145F. If the outside is darkening too fast, move them to a cooler spot for the last minutes.
Step 5: Transfer the chops to a platter and rest 5 minutes so the juices collect underneath.
Step 6: Loosen the remaining 1 tbsp pepper paste with the last 1 tbsp olive oil and dab it over each chop. Pile the relish on top and serve with the juices spooned around.

Kitchen note

Salt-rubbing raw onion breaks down its cell walls and draws out the sharp juices, so the relish tastes bright rather than aggressively raw and the onion softens without losing crunch.