Grilled Pork Chops with Tomatillo Salsa Recipe | Epicurious
What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).
Keywords
- pork chop
- tomatillo
- jalapeño
- cilantro
- main
- gluten free
- dairy free
- nut free
- easy
- quick
- weeknight meals
- grilling
- food processor
- summer
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 12 tomatillos* (about 1 pound), husked, rinsed
- 4 garlic cloves, peeled
- 2 jalapeño chiles
- 2/3 cup finely chopped white onion
- 2/3 cup (lightly packed) chopped fresh cilantro
- 6 (1 1/4-inch-thick) pork rib chops (14 ounces each with bone)
- 1 garlic clove, peeled, halved
- Coarse kosher salt
- Extra-virgin olive oil (for brushing)
- 12 corn or flour tortillas
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