Instructions: Here, weve swapped common for relatively unusual ingredients. We used green apple instead of chayote and cider vinegar instead of rice wine vinegar.

Although tart tamarind concentrate is difficult to replicate, a sweet, tangy alternative is equal amounts of molasses and lime or lemon juice; you could also use equal amounts of smashed dates and lime juice. You could approximate lemon grass with about 1 tablespoon fresh-squeezed lemon juice.

We chose thin pork chops instead of slow-cooking thick-cut ones and sacrificed the flavor of the grill for the convenience of the broiler. You could also use chicken breasts.

Deseran (Chronicle, $18.95).

For the pork chops:
3 to 4 tablespoons minced lemon grass from the inner leaves of 3 stalks

(discard
the tough outer leaves)

1 tablespoon crushed, chopped garlic
1 small yellow onion, coarsely chopped (about 1/2 cup)

2 tablespoons tamarind concentrate (see above note)

1 teaspoon salt, or to taste
4 thin-cut, bone-in or boneless pork chops Freshly ground black pepper to taste
For the slaw:
1 green apple, cored and cut into matchstick-size pieces 1/2 pound green cabbage (about 1/4 head), cored and chopped into 1/2 inch pieces
1 cup snow peas, ends trimmed, cut into 1 inch pieces 2 carrots, peeled, cut on the diagonal into 1/4 inch slices 1/2 red onion, thinly sliced
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 cup slivered fresh basil leaves (optional)

For the pork chops: In a food processor or blender, process the lemon grass, garlic, onion, tamarind and salt until it forms a smooth paste. Season the pork on both sides with pepper to taste, then slather the paste on both sides. Cover and set aside for 30 minutes.

For the slaw: In a large bowl, combine the apple, cabbage, peas, carrots and onion; set aside.

In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt until smooth. Pour as much as desired over the slaw and toss to combine. Add the basil and toss to coat. Cover and refrigerate.

Preheat the broiler. Scrape most of the marinade off the chops and transfer them to a foil-lined baking sheet. Broil, turning once, until browned and cooked through, 3 to 5 minutes per side. Serve immediately with the slaw.

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