Tomatillo-Avocado Salsa over Pork Chops

June 20, 2019
Created by Harmons
30 minutes
Serves 4
  • Salsa
  • 1/2 lb tomatillos, husked and rinsed
  • 1/4-1 jalapeno, stems, seeds, and ribs removed and cut in half, optional
  • 2 cloves garlic
  • 1/2 red onion
  • 1/2 cup lightly packed fresh cilantro leaves
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lime juice
  • Kosher salt
  • 1 large, ripe avocado, peeled and diced
  • Pork
  • 4 double-cut bone-in pork chops
  • Salt and freshly ground pepper
  • Olive oil

Bring a medium saucepan filled with 2 cups water to boil over high heat. Add tomatillos, jalapeno, if using, garlic, and onion and cook, about 3 minutes.

In a food processor fitted with the blade attachment, add tomatillos, jalapeno, garlic, cilantro, and red onion and pulse until coarsely chopped. Transfer mixture to a bowl. Add olive oil, lime juice, and salt. Toss to combine. Add avocado and, using a spatula or big spoon, gently fold into tomatillo mixture.

Meanwhile, make the pork. Prepare a grill pan over grill over medium-high heat. Season pork liberally with salt and pepper. Drizzle oil in grill pan and add pork chops and cook until grill marks form, about 4 minutes. Turn 45° and cook until more grill marks form on first side, another 4 minutes. Turn pork over and cook on second side, turning 45° after 4 minutes. Cook until internal temperature is 140°. Transfer to a platter and let rest 5 minutes before serving with salsa.