Tomatillo Pork Chops

• Chef’s Knife
• 2-Quart Saucepan
• Round Grill

Ingredients:

• 3 tablespoons onion, chopped
• ½ fresh Serrano pepper, chopped
• ½ clove garlic minced
• 1 tablespoon chopped cilantro
• 2 tomatillos
• 1 ounce water
• 1 teaspoon Dijon mustard
• ½ small fully ripe avocado, peeled, pitted
• 2 (4 ounce each) boneless pork chops
• Pinch of ground cumin
• Salt, pepper, and parsley to taste

Procedure:

Using the Chef’s Knife, chop the onion, Serrano pepper, garlic and cilantro.  In the 2-Quart Saucepan add the tomatillos, onions, Serrano pepper, cumin, garlic and water.  Cover and leave the Redy-cook valve open.  Cook at medium-high temperature.  When the valve whistles, close it and turn heat to low.  Cook for 5 more minutes.  Add mustard, cilantro and avocado.  Blend all the ingredients.  Season pork chops with salt, pepper and parsley.

Preheat Round Grill at medium-high heat.  Grill the pork chops for 5 minutes on each side or until meat is thoroughly cooked.  Reduce heat the medium and cook for 6 additional minutes.  Turn off stove.  Slice pork and garnish with the tomatillo sauce.  Serve with white or wild rice.