MariaS

Grilled Pork Chops with Tomatillo

Ingredients:
12 Tomatillos** (about 1 pound), husked & rinsed
4 garlic cloves, peeled
2 jalapeno peppers
2/3 cup finely chopped white onion
2/3 cup lightly packed chopped fresh cilantro
6 pork chops (with bone-in, about 1 1/4 inches thick)
1 garlic clove, peeled & halved
Course kosher salt
Extra virgin olive oil (for brushing)
12 corn or flour tortillas

**Tomatillos are available at most supermarkets and at Latin markets. They have papery husks that should be removed before cooking. It is easiest to do this under running water so you are able to rinse the tomatillos to remove the sticky coating.

Preparation: Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapenos on rimmed baking sheet. Broil until tender & vegetables are slightly charred, turning occasionally, about 7-8 minutes Transfer to plate and let stand until cool enough to handle. Stem and seed jalapenos. Place tomatillos, garlic, jalapenos, onion & cilantro in food processor. Puree until almost smooth. Season tomatillo with salt & pepper. DO AHEAD - Salsa can be make 1 day in advance of use. Cover & chill. Return salsa to room temperature before serving.

Prepare barbeque (medium-high heat) Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt & pepper. Brush with oil. Grill until just cooked through - about 8 minutes per side. Transfer chops to plate. Let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas & salsa.

ADDITIONAL TOMATILLO INFO:

A close relative of the tomato, a tomatillo is a small, typically green, husk-covered fruit that is in season from May to October. Tomatillos are tart with a sweet undertone, which pairs well Latin-inspired dishes. These smooth green orbs can be grilled, roasted, sautéed, or stewed. Give these vibrant, versatile fruits a try.

Tomatillo
How to pick, store, and prepare tomatillos
Choosing tomatillos: Tomatillos are mainstream enough to be found in most supermarkets and whole food stores. They are often called husk tomatoes, jam berries, or Mexican green tomatoes. Tomatillos are best just before ripening when they are a bright green color with firm flesh and unwrinkled husks.

Storing tomatillos: When you get the tomatillos home, keep the husks on and store them in a paper bag in the refrigerator, they will keep for about two weeks. They can also be frozen (place tomatillos, sliced or whole on a sheet pan in the freezer until frozen then store them in the freezer in a plastic bag).