Grilling this weekend? Think about matching pork chops with a tomatillo salsa, a natural pairing, according to Bon Appétit‘s Adam Rapoport, editor of the new “The Grilling Book” (Andrews McMeel Publishing, $45): “The tart, citrusy flavors of tomatillos is a nice counterpoint to the richness of pork. Charring tomatillos, garlic and jalapeños is a Mexican cooking technique that softens their pungency and adds a deeper roasted flavor to salsa.”
Pork Chops with Tomatillo Salsa
12 tomatillos (about 1 pound), husked and rinsed
4 garlic cloves
2/3 cup finely chopped white onion
2/3 cup (loosely packed) chopped fresh cilantro
Kosher salt, to taste
Freshly ground black pepper, to taste
6 (1- to 1 1/4-inch thick bone-in pork rib chops (each about 12 ounces)
Extra-virgin olive oil, for brushing
1 garlic clove, halved
12 corn or flour tortillas
Preheat broiler. Place tomatillos, 4 garlic cloves and jalapeños on a rimmed baking sheet. Broil, turning vegetables occasionally, until tender and slightly charred, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to a plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion and cilantro in a food processor. Purée until almost smooth. Season tomatillo salsa with salt and pepper. Do ahead: Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Rub both sides of pork chops with halved garlic clove. Season with salt and pepper; brush with oil. Grill until an instant-read thermometer inserted into the center of pork registers 145 degrees, about 8 minutes per side. Transfer chops to a plate; let rest for 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.
Makes 6 servings.
From “The Grilling Book” edited by Adam Rapoport