Habanero-Marinated Pork Chops with Mustard Greens Slaw

• 2 lemongrass stalks, tough outer layers removed
• 1 habanero chile, seeded, very finely chopped
• 2 garlic clove, crushed
• ½ 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 ½-inch-thick bone-in pork chops
• 3 tablespoons olive oil, plus more for grill

Kosher salt and freshly ground black pepper

• 1 jicama, peeled, sliced ¼ inch thick
• 1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
• ½ cup torn basil leaves

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 Tbsp. 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 Tbsp. oil and 2 Tbsp. 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.