Tomatillo Pork Chops

Culinary Tools:
  • 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.

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