Uploaded May 2026 | Updated September 2026, 2 weeks ago
Chef John Van House shares his recipe for Pork Week presented by the Minnesota Pork Board.
Click here to print recipe: kstp.com/wp-content/uploads/2026/05/Grilled-Bone-In-Pork-Chop-Jicama-Slaw.pdf
Grilled Bone-In Pork Chop with Jicama Slaw and Cilantro Lime Rice
PREP TIME: 15 min | COOK TIME: 30 min | SERVES: 2
Ingredients:
• 2 bone-in pork chops
• Maui Wowie seasoning as needed
• 1 jicama
• 1 jalapeno pepper
• 1 Asian pear
• 2 Tbsp. white balsamic vinegar
• 1 bunch cilantro
• 2 limes
• 1 c. jasmine rice
• Salt and pepper to taste
Directions:
1. Add 1 cup rice and 1⅓ cups cold water to a saucepan with a tight fitting lid.
2. Bring rice to a boil then remove from heat and let sit covered for 15–20 minutes.
3. Fluff rice with a fork and set aside.
4. Zest and juice the limes and add to rice.
5. Finely chop cilantro and add to rice then season with salt and pepper to taste.
6. Preheat grill on high heat.
7. Pat pork chops dry with a paper towel and season with Maui Wowie seasoning.
8. Sear pork chops for 2–3 minutes then rotate 90 degrees to create crosshatch marks.
9. Sear another 2–3 minutes then flip and repeat until internal temperature reaches 130–140°F.
10. Remove from grill and let rest for 15 minutes.
11. Julienne cut the jicama and Asian pear using a mandoline.
12. Fine dice the jalapeno and add to the jicama and pears.
13. Add vinegar to the slaw and mix well then taste and adjust seasonings.
Advice:
• Do not cook pork chops over 145°F or they will be dry.
• Remove jalapeno seeds for less heat.
• Let pork chops rest after grilling to retain juices.
Chef John Van House shares his recipe for Pork Week presented by the Minnesota Pork Board.
Click here to print recipe: kstp.com/wp-content/uploads/2026/05/Grilled-Bone-In-Pork-Chop-Jicama-Slaw.pdf
Grilled Bone-In Pork Chop with Jicama Slaw and Cilantro Lime Rice
PREP TIME: 15 min | COOK TIME: 30 min | SERVES: 2
Ingredients:
• 2 bone-in pork chops
• Maui Wowie seasoning as needed
• 1 jicama
• 1 jalapeno pepper
• 1 Asian pear
• 2 Tbsp. white balsamic vinegar
• 1 bunch cilantro
• 2 limes
• 1 c. jasmine rice
• Salt and pepper to taste
Directions:
1. Add 1 cup rice and 1⅓ cups cold water to a saucepan with a tight fitting lid.
2. Bring rice to a boil then remove from heat and let sit covered for 15–20 minutes.
3. Fluff rice with a fork and set aside.
4. Zest and juice the limes and add to rice.
5. Finely chop cilantro and add to rice then season with salt and pepper to taste.
6. Preheat grill on high heat.
7. Pat pork chops dry with a paper towel and season with Maui Wowie seasoning.
8. Sear pork chops for 2–3 minutes then rotate 90 degrees to create crosshatch marks.
9. Sear another 2–3 minutes then flip and repeat until internal temperature reaches 130–140°F.
10. Remove from grill and let rest for 15 minutes.
11. Julienne cut the jicama and Asian pear using a mandoline.
12. Fine dice the jalapeno and add to the jicama and pears.
13. Add vinegar to the slaw and mix well then taste and adjust seasonings.
Advice:
• Do not cook pork chops over 145°F or they will be dry.
• Remove jalapeno seeds for less heat.
• Let pork chops rest after grilling to retain juices.
