Wish me luck foodies...have a great weekend!
For pork chops
- 3 tablespoons ground coriander
- 3 tablespoons ground cumin
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons black pepper
- 3 tablespoons olive oil
- 4 (2-inch-thick) pork chops (each about 1 lb)
- 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
- 2 Granny Smith apples
- 1/2 cup loosely packed fresh cilantro sprigs
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 cup apple juice
- 1 tablespoon fresh lime juice
- 1 tablespoon mild honey
- 1 teaspoon minced canned chipotle chiles in adobo
Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples. Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
Serve pork: Cut pork away from bone, then thinly slice and serve with sauce.
Source: Apple Pork Chops