Food Town Pork Chops with Charred Tomatillo and Cilantro Sauce

Ingredients

• 1 pound tomatillos (about 12), husked, rinsed
• 5 garlic cloves, peeled (1 of them cut in half for the pork chops)
• 2 serrano OR jalapeño peppers
• 1 small yellow or white onion
• 1 cup (lightly packed) chopped fresh cilantro (1 full bunch)
• 6 (1 to 1½-inch-thick) pork rib chops
• Coarse kosher salt
• Extra-virgin olive oil (for brushing)

Directions

1. Preheat broiler or grill. Place tomatillos, 4 whole garlic cloves and peppers on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and peppers. Transfer to plate and let stand until cool enough to handle.
2. Stem and seed serranos or jalapeños. Place tomatillos, garlic, peppers, onion and cilantro in a food processor or blender. Purée until it’s a texture you like — leave it chunky or process until almost smooth. Season tomatillo salsa with salt and pepper. Salsa can be made up to a week ahead. Cover and chill. Return salsa to room temperature before serving.
3. Prepare grill (medium-high heat). Pat chops dry with the paper towel. Rub both sides of pork chops with remaining halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 4 to 7 minutes per side, depending on thickness or until internal temperature of pork is 145°F .  Transfer chops to plate; let rest 10 minutes. Serve chops with salsa.

*To pan fry chops:

Pat chops dry with the paper towel and sprinkle them  with salt and pepper. Heat your skillet (cast iron works best) to medium high and add 1 tablespoon of olive oil. When it’s shimmering hot, add your chops. (3 at a time, depending on size of skillet)
Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned and internal temperature is 145°F.

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