Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: 1 pork chop and 1/3 cup salsa)

Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

How to Make It

Step 1

Prepare grill.

Step 2

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.

Step 3

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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Ratings & Reviews

daneanp's Review

July 31, 2012
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.

TXRACH's Review

June 07, 2011

DebMullan's Review

April 16, 2011
I have been making this recipe since it came out in 2007!! Fabulous and the salsa I make as a topping for tacos or just to eat with chips!! ENJOY!!!