Tomatillo and Lime-Charred Pork Chops with Salsa Verde Marinade
Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnatti, Ohio)
- For Salsa Verde Marinade
- Roma tomatoes - 2 ea., diced
- white onion - 1 ea., diced
- jalapeno - 2 ea., seeded and diced
- garlic cloves - 4 ea., smashed
- canola oil - as needed
- For pork
- 10 oz. Duroc or heritage pork chops - 4 ea., frenched
- juice of limes - 2 ea.
- salsa verde - 2 qts.
- edamame and corn relish - 12 ozs.
- jicama and carrot slaw - 12 ozs.
- roasted tomato coulis - 8 fl. ozs.
- For salsa
- #10 can tomatoes - 1 ea.
- cilantro - 1 bunch, whole
- For Salsa Verde Marinade: Toss all ingredients and roast on a sheet pan for 15 minutes, shaking pan every 5 minutes for an even roast. After roasting, add ingredients into a sauce pot, then add below ingredients and bring to a simmer. Simmer for 15-20 minutes.
- Marinate pork chops for 4 to 6 hours, turning every hour. Remove from marinade and pat off excess.
- Sear pork chops on a plancha or in a hot sauté pan. Place in a moderate oven until medium temperature is achieved, baste with lime juice, and keep warm.
- While pork is cooking, slightly warm the edamame and corn relish and separately the tomato coulis. Keep warm.
- Place the coulis in the middle of the plate and top with the corn relish. Center the pork chop and top with the jicama slaw.
- For Salsa: Puree all ingredients with an immersion blender until a salsa consistency and cool. Stir in 1/4-lb. chopped scallions with a whisk. Label and date. Place a frozen ice wand in salsa to chill.