Chef Paul shows us how to make quick and flavorful pork chops with salsa verde on the Coyote Portable Grill. Using only nine ingredients and the easy to use Coyote Portable Grill, we see how straightforward preparing delicious food can be.
As a bonus, Chef Paul shows us a clever way to determine the doneness of meat just by touch.
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Ingredients
- 2 bone in pork chops
- salt
- pepper
- olive oil
- 4 tomatillos
- 1 poblano pepper
- 3 cloves garlic
- 4 green onions
- 6-10 olives to garnish
Directions
- Allow chops to rest at room temperature for 30 minutes
- Preheat the Coyote Portable Grill for 5 minutes
- Brush olive oil on both sides of the chops
- Sprinkle salt and pepper on both sides of the pork chops
- Brush olive oil one more time on the side of the pork chop
- Peel husk from tomatillo and wash
- Wash poblano pepper
- Peel 3 garlic cloves
- Place garlic, tomatillos, and poblano pepper on the grill for total of about 5 minutes
- Flip pork chops after 5 minutes
- Remove garlic, tomatillo, poblano pepper from grill
- Remove stem from poblano pepper
- Trim ends off green onion
- Put tomatillo, pepper, garlic, cilantro, green onions to blender
- Blend briefly to mix
- Add salt and pepper to salsa
- Remove pork chops from grill if pressure touch suggests desired doneness
- Garnish chops with olives
- Spoon salsa verde over chops
- Allow meat to rest for a few minutes before slicing
