Mexican Grill Pork Chops with Warm Salsa Verde
8 thin cut boneless pork
loin chops (for chicken or beef lovers, it works just as well
Juice of two limes
2 TBSP. chopped FRESH oregano
2 TBSP. ground coriander
½ bottle of beer
salt and pepper to taste
Cut whatever meat or foul you end up using into thin slices and rub them (soak them, marinate whatever) with the spices and herbs. Save the beer for deglazing the pan once you have fried them up. Move to a plate that can be kept warm so you don't need a second pan for the part below.
For the Salsa Verde:
Chop up the following ingredients in a blender, processor, or by hand:
½ Spanish Onion
some garlic
8 tomatillos
4 stems worth of fresh oregano
Big handful of cilantro
salt and pepper to taste
Saute ½ Spanish Onion and some garlic in the pan, then add the tomatillo mixture and let it simmer for several minutes. You can then return the meat to the pan if it has gotten cold, or just pour the mixture over the plated meat and serve.
We usually enjoy this with a cucumber and tomato salad (with onions, cilantro, pepper, sour cream) and if we are really feeling sinful, will also make some guacamole. Another option we like is serving this with sauteed summer squash and onions with all kinds of herbs thrown in.
The original recipe had this meat mixture wrapped in a flour tortilla like a burrito.
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