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Light the Coals for Pork Chops with Tomatillo Salsa

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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.”

Grill the pork chops to an internal temperature of 145 degrees.

Grill the pork chops to an internal temperature of 145 degrees.

Pork Chops with Tomatillo Salsa

12 tomatillos (about 1 pound), husked and rinsed
4 garlic cloves
2 jalapeños
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.

Tomatillo salsa

Tomatillo salsa

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

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