Grilled Boneless Pork Chop with a Mezcal and Orange-Chile Glaze over a Smokey Cilantro-Lime Slaw.

Recipe coming soon. I used the chili-paste leftover from the salsa, added some orange juice and a splash of mezcal for the marinade, grilled in this fashion, and used the leftover marinade to reduce the glaze. In retrospect, less reduction for a thinner sauce would have been nice or even ditching the glaze and using the salsa instead. I made a simplified version of my margarita slaw (more lime) but used mezcal instead of the tequila for a smokey compliment. It would have been interesting to have cooked the slaw a bit for a tender warm salad, though this made a nice bright lunch.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.