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Epicurious

Jalapeño-Marinated Grilled Pork Chops

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

This year, we're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, in a coriander-spiked vinaigrette. Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

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