Cumin-crusted Grilled Pork Chops over Green Salsa

Cumin-crusted Grilled Pork Chops over Green Salsa Recipe from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

This recipe for Cumin-crusted Grilled Pork Chops over Green Salsa is a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of the cumin-crusted pork chops with the tangy green salsa is sure to impress your family and friends.

History

This recipe is inspired by traditional Mexican flavors and ingredients. The cumin-crusted pork chops add a smoky and earthy flavor to the dish, while the green salsa provides a bright and fresh contrast. This dish is a modern twist on classic Mexican cuisine.

Ingredients

6 boneless pork chops, 0.5 inch thick
1 tsp salt
0.5 tsp ground cumin
freshly ground pepper
5 tomatillos, papery skins removed, rinsed, and quartered
1 jalapeno, seeded and quartered
1 small onion, quartered
2 cloves garlic
juice of 0.5 lime
1 tbsp maple syrup or pancake syrup
0.5 cup chopped cilantro

How to prepare

Preheat the grill to medium-high or heat the broiler.
Season the pork chops with 0.5 tsp of salt, cumin, and pepper to taste; set them aside.
In the bowl of a food processor, combine the tomatillos, jalapeno, onion, garlic, lime juice, syrup, remaining 0.5 tsp of salt, and pepper to taste.
Pulse the mixture 8 to 10 times until it is coarsely chopped.
Transfer the salsa to a microwave-proof bowl and microwave it on high for 3 minutes.
Remove the salsa from the microwave.
Stir in the cilantro and set it aside.
Meanwhile, cook the pork chops until they are no longer pink inside, turning them once, for about 5 minutes per side.
Divide the salsa among 6 plates and top them with the pork chops and bean salad.

Variations

For a spicier salsa, add an extra jalapeno or leave the seeds in.
Substitute the pork chops with chicken or beef for a different flavor.

Cooking Tips & Tricks

Make sure to season the pork chops generously with salt, cumin, and pepper before grilling to ensure they are flavorful.

- Be sure to cook the pork chops until they are no longer pink inside, but be careful not to overcook them as they can become tough.

- The green salsa can be made ahead of time and stored in the refrigerator until ready to use.

Serving Suggestions

Serve the Cumin-crusted Grilled Pork Chops over Green Salsa with a side of rice or grilled vegetables for a complete meal.

Cooking Techniques

Grilling the pork chops adds a smoky flavor to the dish, but you can also broil them if you prefer.

Ingredient Substitutions

If you can't find tomatillos, you can use green tomatoes as a substitute.

- Honey or agave nectar can be used in place of pancake syrup.

Make Ahead Tips

The green salsa can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with extra cilantro leaves or a slice of lime for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies before serving.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

- Cumin-crusted Grilled Pork Chops over Green Salsa is a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of the cumin-crusted pork chops with the tangy green salsa is sure to impress your family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cumin-crusted Grilled Pork Chops over Green Salsa. It was a hot summer day, and I had just returned from a trip to Mexico where I had indulged in the most delicious pork dishes. I was determined to recreate that taste in my own kitchen.

As I flipped through my old recipe books, I stumbled upon a worn and tattered page with the title “Cumin-crusted Grilled Pork Chops over Green Salsa”. The ingredients were simple yet exotic, and I knew this was the recipe I had been searching for.

The story behind this recipe was as intriguing as the flavors themselves. I had acquired it from a dear friend who had spent years traveling through South America, learning the secrets of authentic Latin cuisine. She had shared this recipe with me, knowing my love for bold and vibrant flavors.

I set out to gather the ingredients, carefully selecting the freshest pork chops, ripe tomatoes, spicy jalapenos, and aromatic cumin. As I began to prepare the dish, the kitchen filled with the intoxicating scent of grilled pork and spices.

The first step was to marinate the pork chops in a mixture of cumin, garlic, lime juice, and olive oil. I let the flavors meld together for several hours, allowing the meat to absorb the delicious marinade.

Next, I prepared the green salsa by blending together tomatoes, jalapenos, cilantro, and lime juice. The salsa was vibrant and tangy, the perfect accompaniment to the smoky pork chops.

I preheated the grill, the flames licking the air with anticipation. I carefully placed the marinated pork chops on the hot grates, the sizzle music to my ears. As the meat cooked, the aroma of cumin and garlic filled the air, making my mouth water in anticipation.

After a few minutes on each side, the pork chops were perfectly grilled, with a beautiful crust of cumin and garlic. I plated them alongside a generous spoonful of green salsa, the colors vibrant against the white porcelain.

As I took my first bite, I was transported back to the bustling streets of Mexico City, where the flavors were bold and the spices danced on my tongue. The pork was tender and juicy, with a smoky charred flavor that perfectly complemented the bright and zesty salsa.

I savored each bite, the memories of my travels flooding back with each mouthful. The recipe was a testament to the power of food to transport us to different places and times, to evoke memories and emotions that linger long after the meal is finished.

I shared the dish with my family, who marveled at the complex flavors and the tender texture of the pork. They asked for the recipe, eager to recreate the magic in their own kitchens.

And so, the recipe for Cumin-crusted Grilled Pork Chops over Green Salsa became a staple in our household, a reminder of the power of food to connect us to faraway lands and cherished memories. It remains one of my favorite recipes, a testament to the joy of cooking and the pleasure of sharing a meal with loved ones.