Monday, October 18, 2010

Pork Chops with Tomatillo Applesauce

It's pretty rare for me to be able to catch a glimpse of any of the morning shows these days. I got lucky one day when I did turn on the Today Show and saw some lady cooking up this delicious fall recipe.

I say delicious because I immediately put this baby on my menu for the week. Oh, it is so so good and the tastes and flavors combine to make a magical mouthwatering feast!

You're in luck. There is actually a video on the Today Show website that shows the clip from the episode I saw. Check it out!

Pork Chops with Tomatillo Applesauce
Chef Ivy Stark
my adaptations in red

  • For the pork chops:
  • 3 tablespoons ground coriander
  • 3 tablespoons ground cumin
  • 2 1/2 tablespoons kosher salt (it was too salty - I'll cut the salt in half next time)
  • 1 1/2 tablespoons black pepper
  • 3 tablespoons olive oil
  • 4 (2-inch-thick) loin pork chops
  • (The rub is for 4 chop, but I think it would be better to use less. I will add more olive oil next time and use this recipe for 6-8 chops instead.)
  • For the tomatillo and green apple sauce:
  • 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
  • 2 Granny Smith apples
  • 1/2 cup loosely packed fresh cilantro sprigs
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/4 cup apple juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon mild honey
  • 1 teaspoon minced canned chipotle chiles in adobo (didn't use)
  • I added about a 1/2 cup of applesauce to thicken it up.
Stir together coriander, cumin, salt and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
Simmer tomatillos and 3 cups water in a 2 1/2 to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
To cook pork using a charcoal grill: (I cooked it in a pan on the stove top and used a meat thermometer)
Open vents on bottom of grill. Light charcoal in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total.
Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150 degrees, 10 to 12 minutes total.
Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature should rise to 155 degrees).

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