Mexican-spiced Pork Chops

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

SALSA VERDE

• 1 lb medium tomatillos, about 10, husked and rinsed
• 1 small onion, cut into large chunks
• 1 jalapeno
• 4 garlic cloves, unpeeled
• 1 medium lemon, halved crosswise & seeded
• 1 tbsp extra virgin olive oil
• Salt to taste
• 1/4 cup chopped fresh cilantro
• Sugar to taste

PORK CHOPS

• 4 bone-in pork chops, cut 1 inch thick
• 2 tbsp extra virgin olive oil
• 2 tbsp soy sauce
• Zest and juice of 1 medium lemon
• 2 garlic cloves, finely chopped
• 1/4 cup chopped onion
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp dried oregano
• 2 tsp cumin
• 2 tsp coriander
• 1/4 tsp cinnamon
• Freshly ground pepper to taste
• 2 tbsp olive oil

1. For the salsa verde, preheat oven to 450°F.
2. Place tomatillos, onion, jalapeno, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut-side down. Roast until tomatillos are charred and onions are brown, about 12 to 15 minutes. Remove from oven and cool.
3. When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it's too thick, add water, 1 tbsp at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.
4. For the pork chops, stir together all ingredients other than pork chops and olive oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day
5. Take chops out of fridge and preheat oven to 400°F.
6. Set a large cast-iron or oven-proof skillet over high heat. When hot, add olive oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F, about 5 minutes more.
7. Transfer chops to cooling rack and rest 5 minutes. Serve with the salsa verde. Serves 4