Start by making the marinade: combine 6 chopped jalapeños, 6 smashed garlic cloves, cilantro stems, 2.5 tbsp rice vinegar, 1/2 cup olive oil, 1.5 tbsp salt, 2.5 tsp sugar, and ground cumin in a blender. Blend until completely smooth—this creates the flavor base for the pork. While the blender is running, prepare the fresh jalapeño relish in a separate bowl by mixing 1 finely diced jalapeño, thinly sliced red onion, 1/3 cup rice vinegar, 1.25 tsp salt, 2.5 tbsp sugar, and 3 tablespoons of water. Set both mixtures aside—I find the relish actually improves if it sits for a few minutes as the onions begin to soften and the flavors meld together.

Coat all 8 pork chops thoroughly with the jalapeño marinade from Step 1, making sure each chop is evenly covered on both sides. Place them on a plate or in a shallow dish and let them sit at room temperature for 30 minutes. This allows the flavors to penetrate the meat and begin the curing process. Don't skip this step—I've found that even 15 minutes makes a noticeable difference, but 30 minutes gives you the best flavor development.

While the chops marinate, heat your grill to medium-high heat (or prep your coals if grilling), and oil the grates well to prevent sticking. Alternatively, heat an oiled skillet over medium-high heat if pan-searing. Once hot, carefully place the marinated pork chops directly on the grill or into the skillet—let them sear undisturbed for 2 to 3 minutes per side on the grill (or 3 to 4 minutes per side in a pan) until they're cooked through and no longer pink in the center. The marinade will create a beautiful caramelized crust as it hits the heat.

Transfer the cooked pork chops to serving plates and immediately top each with a generous spoonful of the jalapeño relish from Step 1. Finish with fresh cilantro leaves and serve alongside cilantro rice. The warm chops paired with the cool, tangy relish creates a beautiful contrast in both temperature and flavor.