Pork Chop Recipe

Marinate pork chops

Pat the pork chops dry with paper towels. In a shallow dish combine 2 tbs olive oil, minced garlic, ground cumin, kosher salt, black pepper and 1 tbs lime juice. Rub the mixture evenly over both sides of the pork chops. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Cook pork chops

Bring marinated chops to room temperature (15 minutes). Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil. Sear pork chops 3–4 minutes per side until a golden-brown crust forms. Reduce heat to medium, and continue cooking until internal temperature reaches 145°F (63°C), about another 3–6 minutes depending on thickness. Remove chops to a plate and let rest 5 minutes before serving. While resting, spoon some green salsa over each chop (see salsa directions) so it melds slightly.

Cook tomatillos

Place husked, rinsed tomatillos, quartered onion, garlic clove and the whole jalapeño on a sheet pan or skillet. Roast under a broiler or in a 425°F (220°C) oven for 6–10 minutes, turning once, until tomatillos are softened and slightly blistered. Alternatively, char on a hot dry skillet for 6–8 minutes.

Blend salsa

Transfer roasted tomatillos, jalapeño (remove seeds for less heat if desired), onion, garlic, cilantro, 2 tbs lime juice and 1 tsp salt to a blender or food processor. Pulse until mostly smooth. If too thick, add up to 2 tbs water to reach a spoonable consistency. Taste and adjust salt or lime. Chill briefly or use warm on the chops.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, heat 1 tbs butter or oil over medium heat, add the drained rice and stir to coat and lightly toast for 1 minute. Add 1 3/4 cups water and 1/2 tsp salt, bring to a gentle boil. Reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 tbs lard or oil in a small skillet over medium heat. Add 1/4 chopped onion and sauté until translucent, about 3 minutes. Add 1/2 tsp minced garlic and cook 30 seconds. Add drained pinto beans and 2 tbs reserved bean liquid (or water). Mash beans in the skillet with a potato masher or the back of a spoon to desired smoothness. Cook, stirring, until heated through and thickened, 3–5 minutes. Season with 1/2 tsp salt, adjust to taste. If too thick, add a little more reserved liquid.

Combine diced tomatoes, 1/4 finely chopped white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño (optional), 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10–15 minutes to meld flavors. Taste and adjust seasoning.

Plate one pork chop per diner. Spoon 2–3 tbs green salsa over each warm pork chop. Serve with a scoop of rice, a portion of refried beans and a generous spoonful of pico de gallo. Garnish with cilantro leaves and lime wedges. Serve immediately.