Ingredients

6 boneless port chops, 1/2 inch thick

1 tsp salt

1/2 tsp ground cumin

5 tomatillos, papery skins removed, rinsed, quartered

1 jalapeno, seeded, quartered

1 small onion, quartered

2 cloves garlic

juice of 1/2 lime

1 tblsp maple syrup or pancake syrup

1/2 cup chopped cilantro

Preparation

  1. Heat grill to medium-high or heat broiler. Season port chops with 1/2 tsp of the salt, cumin and pepper to taste: set aside
  2. Combine tomatillos, jalapeno, onion, garlic, lime juice, syrup, 1/2 tsp salt and pepper to tast in bowl of food processor. Pule 8 to 10 times until the mixture is coarsely chopped. Transfer salsa to a microwave-proof bowl: microwave on high 3 mins. Remove from microwave: stir in cilantro, set aside
  3. Meanwhile grill chops until no longer pink inside, turning once, about 5 mins per side. Divide salsa among 6 plates: top with pork chops