Boneless Butterflied Pork Chops With Fire-Roasted Tomatillo Sauce


  • oil for brushing
  • 4 butterflied pork chops boneless
  • 1/2 tsp cayenne pepper
  • 2 tsp cumin ground
  • 2 tbsp Salt
Tomatillo Sauce
  • 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


  1. 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.
Tomatillo Sauce
  1. 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.
  2. In a medium sauté pan, cook the bacon until crisp. Transfer bacon to paper towels to drain.
  3. 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.
  4. 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.
  5. 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.
  1. Remove pork chops from the brine, pat dry with paper towels and lightly brush with oil on both sides to prevent sticking.
  2. 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.