I love this simple grilled dish throughout the summer. Make this part of your Mexican-themed dinner or add it to a holiday weekend grilling buffet. If pork chops are not your thing (can’t imagine…), this rub preparation and salsa is equally good with chicken or flank steak.
- The best Pork chops you can find – about an inch thick
- 1 teaspoon whole Cumin
- 1 teaspoon whole Coriander
- 1/2 teaspoon Ancho powder
- Salt and pepper
- 1.5 ounce Tequila
- 1.5 ounce Limejuice
- 1 teaspoon of Agave honey
Grind the cumin and coriander, add the ancho powder, salt and pepper. Rub this spice mixture over the pork chops at least two hours before grilling. Be sure to get the chops out of the fridge a good 30 minutes before they hit the grill. In a small bowl mix the Tequila, limejuice, and agave honey. Save this for basting the chops.
Grill the chops until done to your liking. A few minutes before you pull the chops off the grill brush both sides with the Tequila mix. Move the chops to a warm plate and allow them to rest for five minutes.
- 6 to 8 medium Tomatillos
- 1 Avocado
- Half an Onion, rough chopped
- 1 Garlic clove, rough chopped
- 1 Jalapeño, rough chopped
- Cilantro to taste (I like a good handful)
- Juice of half a Lime
- 1 Tablespoon Olive oil
- Salt and pepper
Place all items save the tomatillos in the bowl of your food processor. While your are grilling your pork chops add the tomatillos to the grill. Grill until they soften a bit and begin to show some color. Remove from the grill to a bowl and join them with the rest of the ingredients. Pulse to mix until it reaches your desired chunky to smooth ratio. Serve with your grilled meat. This quick and tasty salsa is also great with just a bowl of tortilla chips.