Cumin-crusted Grilled Pork Chops over Green Salsa


  • 6 x ½-inch-thick boneless pork chops
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • freshly ground pepper
  • 5 tomatillos, papery skins removed, rinsed, quartered
  • 1 jalapeno, seeded, quartered
  • 1 small onion, quartered
  • 2 cloves garlic
  • juice of ½ lime juice|lime
  • 1 tablespoon maple syrup or pancake syrup
  • ½ cup chopped cilantro


  1. Heat grill to medium-high or heat broiler.
  2. Season pork chops with ½ teaspoon of the salt, cumin and pepper to taste; set aside.
  3. Combine tomatillos, jalapeno, onion, garlic, lime juice, syrup, remaining ½ teaspoon of salt and pepper to taste in the bowl of a food processor.
  4. Pulse 8 to 10 times until mixture is coarsely chopped.
  5. Transfer salsa to a microwave-proof bowl; microwave on high 3 minutes.
  6. Remove.
  7. Stir in the cilantro and set aside.
  8. Meanwhile, cook the pork chops until no longer pink inside, turning once, about 5 minutes per side.
  9. Divide salsa among 6 plates; top with pork chops and bean salad.
This article uses material from the "Cumin-crusted Grilled Pork Chops over Green Salsa" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License