Chile Glazed Pork Chops With Fresh Tomatillo Sauce Recipes

Steps:

• In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
• Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
• In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
• Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
• Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
• In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
• In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

Steps:

• Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
• Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
• Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
• Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
• Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
• Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
• Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
• Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.

Steps:

• Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
• Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
• Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.

Steps:

• Marinate chops:
• 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.
• Make sauce:
• 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.
• To cook pork using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• To cook pork using a gas grill:
• 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.

Steps:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

Steps:

• Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapeños 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 jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion, and cilantro in processor. Puree until almost smooth. Season tomatillo salsa with salt and pepper. DO AHEAD Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
• Prepare barbecue (medium-high heat). Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.