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