This week I wanted to break out of the same old dinner rut. And while there is nothing wrong with burgers, grilled chicken, pizza or spaghetti, I was in the mood for something different. My Cilantro Lime Pork Chops with Jicama Apple Slaw did the trick. The marinade is easy to make and the clean flavors will make it feel like summer is already here. Don’t worry, if you are not in the mood for something that different, just use chicken or beef for your recipe instead of pork, and it will be just as good.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a large mixing bowl, a knife and cutting board, a small knife or peeler, a food processor or shredder, tongs, a blender, and the grill.
If you are not allowed to use a knife, food processor, blender, or grill by yourself you can ask an adult for help.
ChefElla’s Cilantro Lime Pork Chops with Jicama Apple Slaw (4-6 servings)
4-6 Pork Chops, Bone In or Bone Out (about ½ pound per chop)
-If you do not like pork chops you can substitute chicken breast or flank steak
1 lb. Jicama
1 ea. Green Apple (1 large apple)
1 Cup Carrot, Shredded
8 oz. Red Cabbage, Shredded
¼ Cup Green Onions, Thin Sliced (about 4 green onions)
1 ea. Jalapeno Pepper, Minced (1 small pepper)
6 Tbl. Mayonnaise
Cilantro Lime Marinade
1 Cup Olive Oil
¾ Cup Cilantro Leaves
½ Cup Lime Juice, Fresh (1-2 limes)
3 Tbl Honey or Agave Nectar
1 tsp Garlic, Fresh, Minced (1-2 garlic cloves)
1 tsp. Salt, Kosher or Sea
½ tsp. Tabasco, Franks or your favorite hot sauce
3. Add all of your cilantro lime marinade ingredients to your blender and mix until smooth. Save ½ cup of the marinade for later.
4. Place your pork chops into a large bowl or re-sealable plastic bag. Mix the pork chops with the unsaved portion of your marinade. Mix well to coat. Cover chops and set aside for later.
5. Slice off the root and stem end of your jicama. Using a small sharp knife or a peeler remove the brown skin of the jicama. Cut the Jicama into large pieces. If you are using a food processor shred the jicama using the large hole grating disc. If you are shredding the jicama by hand use the large hole shredder.
6. In your large bowl mix your carrots, red cabbage, green onions, minced jalapeno, and shredded jicama. Using a fork or small whisk, mix your ½ cup of reserved marinade with your mayonnaise to make cilantro slaw dressing. Add the dressing to your slaw and mix well.
7. Cut the apple away from the core in large pieces. Leave the skin on. Shred the apple using the same method you did for the jicama. Add the shredded apple to the slaw immediately to keep it from turning brown. Mix the jicama apple slaw well to coat the shredded apple. Cover and place the slaw in the refrigerator for later.
8. Preheat your grill. If you are using a gas grill heat on medium high.
9. Place chops on the grill. Do not place directly over an open flame. The oil and honey in the marinade will cause the chops to burn if it is directly over a flame. Cook the chop for 2-3 minutes. Turn your chop 90 degrees from its current position to make nice grill marks and cook for another 2-3 minutes.
10. Turn the chops over and cook for 2-3 minutes more. Cook chops to an internal temperature of 150F. Let the chops rest for 10 minutes before serving. Pork is safe when cooked to this temperature, and should not be cooked until it is hard and grey. If you are cooking chicken cook to an internal temperature of 165F.
Serve your pork chops and jicama apple slaw with beans, chips, grilled vegetables, or your favorite side.
If you would like to do something fun, slice your pork into thin strips and make pork tacos or sandwiches. Fill soft tortillas or top soft Kaiser rolls with sliced pork, add your jicama apple slaw, and top with Cotija, Queso Fresco, or Monterey jack cheese.
ChefElla’s helpers can help by:
Measuring out ingredients
Blending the ingredients
Picking the cilantro
Mixing the slaw
Older helpers can help by:
Marinating the pork
Preparing the vegetables
Grilling the pork