Tomatillos, a staple of the Mexican pantry, look like green tomatoes with a papery husk. Grilling enhances their tangy taste and softens their skin, making them easy to puree for a sauce that benefits from the addition of roasted poblanos and bacon. Brining the pork chops helps to ensure a moist, evenly cooked result.

INGREDIENTS

4 boneless pork chops, each 6 to 8 ounces and about 1 inch thick

BRINE

  • 2 cups water
  • 2 tablespoons kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoons cayenne pepper

SAUCE

  • 8 medium tomatillos, husks removed and rinsed
  • 1 poblano chile pepper, 3 to 4 ounces
  • 2 slices bacon
  • 1 white onion, about 8 ounces, cut into -inch dice
  • 2 teaspoons minced garlic
  • 1 cup loosely packed fresh cilantro leaves
  • 1/2 teaspoon packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Extra-virgin olive oil

INSTRUCTIONS

  1. In a large bowl combine the brine ingredients and stir until the salt dissolves. Submerge the pork chops in the brine, topping them with a plate to keep them submerged. Cover and refrigerate for 1 hour.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the tomatillos and poblano over direct medium heat, with the lid closed, until the tomatillos are blistered and soft and the poblano is blackened and blistered but still holds its shape, 10 to 12 minutes, turning occasionally. Remove from the grill. Place the poblano in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stem, and seeds.
  4. In a medium skillet over medium heat on the stove, fry the bacon until crisp, about 10 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Add the onion and garlic to the bacon drippings remaining in the pan and cook over medium heat until the onion is soft, about 4 minutes, stirring occasionally. Remove from the heat.
  5. In a food processor or blender combine the tomatillos and poblano and puree until smooth. Add all the remaining sauce ingredients. including the bacon, and process until smooth. Transfer to a medium sauté pan, place on the stove over medium heat, and bring to a simmer, stirring occasionally. If the sauce seems too thick, add 2 to 3 tablespoons water. Keep warm over low heat.
  6. Lift the chops from the brine and pat dry with paper towels. Discard the brine. Lightly brush the chops on both sides with oil. Grill the chops over direct medium heat, with the lid closed, until still barely pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the sauce.

SERVES 4