Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.
3/4 pound tomatillos
1 ear shucked corn
1/4 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 cup diced peeled avocado
6 (6-ounce) bone-in loin pork chops (about 1 inch thick)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
How to Make It
To prepare salsa, discard husks and stems from tomatillos. Place tomatillos and corn on a grill rack coated with cooking spray; grill 10 minutes or until browned, turning tomatillos and corn occasionally. Place tomatillos in a food processor; process until smooth. Cut kernels from ear of corn. Combine tomatillo puree, corn, onion, and next 6 ingredients (through garlic) in a medium bowl; gently stir in avocado just before serving.
To prepare pork, sprinkle pork with 1 teaspoon black pepper and 1/2 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve pork with salsa.
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This turned out even better than I'd hoped. I've never grilled tomatillos before and after I processed them, I wasn't too keen on the texture. But once everything went together, it really turned out great. It definitely needed more salt than the recipe called for to cut some of the tartness. I also substituted garlic salt for salt on the chops and added a sprinkling of ground cumin. Saffron yellow rice finished the meal. The salsa would also be great with chicken or salmon. Definitely adding to our regular rotation.