- oil for brushing
- 4 butterflied pork chops boneless
- 1/2 tsp cayenne pepper
- 2 tsp cumin ground
- 2 tbsp Salt
- 8 tomatillos husked and rinsed
- 1 poblano chile cut into halves
- 1 cup fresh cilantro leaves loosely packed
- 2 tsp garlic minced
- 1 white onion small diced
- 1/2 tsp brown sugar
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 2 slices bacon
- Brine the pork chops by combining the salt, cumin and cayenne with 2 cups water in a medium bowl. Stir mixture to dissolve salt. Submerge pork in brine, refrigerate for 45 minutes to one hour.
- Grill the tomatillos and poblano directly over medium heat until blistered and soft, about 6 - 8 minutes. Remove the chile's skin and seeds when cool enough to handle.
- In a medium sauté pan, cook the bacon until crisp. Transfer bacon to paper towels to drain.
- Add the garlic and onion to the bacon fat remaining in the pan and cook over medium heat, stirring occasionally until onion is soft, about 4 minutes. Remove pan from heat.
- In a food processor or blender, purée the tomatillos and poblano. Add the bacon, garlic-onion mixture, cilantro, brown sugar, salt and pepper. Process until smooth.
- Transfer the mixture to a sauté pan, cook over low heat and then reduce to a simmer. If the sauce becomes too thick, stir in 2-3 tablespoons water. Adjust seasoning to taste. Keep warm.
- Remove pork chops from the brine, pat dry with paper towels and lightly brush with oil on both sides to prevent sticking.
- Grill the pork chops directly over medium heat, turning once, until pink in the center, about 6 minutes per side. Serve warm with tomatillo sauce.