Pork Chop with Chipotle Tomatillo

Got home at six with some decent looking pork chops and not much time to infuse any flavor. Had a fresh tomatillo and decided to bake the chops using it to help season them.


  • Bone in center cut pork chops about 1/2″ thick
  • 1 tomatillo
  • 1 chipotle pepper in adobo sauce
  • 1/4 onion
  • 1 clove of garlic
  • salt, pepper, paprika, brown sugar, cayenne pepper, garlic salt, cumin


Season each side of your rinsed pork chops, remember were are building flavors in each layer. Place on sheet tray lined with aluminium foil (easier clean up).


Preheat oven to 350 degrees and let the chops hang out while you make the salsa.

In a blender or food processor combine the tomatillo, garlic, chipotle pepper, onion and a pinch of salt and pulse till combined (taste for balance).

Add the salsa to the top of the the chops and bake for 30 minutes or until you poke it and it feels firm (145 degrees minimum, but don’t overcook).


While that cooks make your sides. I was running out of time and people were sitting around  waiting on me to finish. So I heated 1 can of baked beans and sauteed some broccoli.


Things got quiet and all I could hear was forks hitting the plate.

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