
Out in our garage we have a 2nd refrigerator-freezer. It’s a bottom drawer freezer, this model. And I’ve reserved the space for frozen meat. Stashed way on the bottom are a couple of packages of ground pork, I think, from the last 4-H quarter pig we bought about 18 months ago. But the freezer completely shut off about 6 months ago and most of what was left of that meat I had to throw out. It hadn’t spoiled, but it certainly didn’t taste all that good. It had been just packed in butcher paper (not plastic pouch sealed as we’d requested), so when the freezer did its shutdown (we didn’t find out until nearly everything had reached room temp), I piled ice in there (which then melted and the bottom layer of meat was submerged in water), and later some dry ice too, and the meat all refroze eventually. But, the freezer burn on that pork was very prominent.
I need to take everything out of that freezer and discard those last couple of packages. But otherwise, that freezer is full of all kinds of meat – mostly from our home delivery meat guy, all purchased since our freezer meltdown. And the Costco boneless skinless chicken breasts I use all the time. And little beef tenderloins. And some fish. A bunch of pouches of frozen shrimp. And lovely, lovely pork chops. But last December I bought one of those huge crown roasts of pork at Costco, and cut it up into 2-bone chunks. There may be one more of those left, but I decided we should have some nice pork for dinner. Some of the good pork, purchased after our freezer problem. And incidentally, the Sears repair tech couldn’t find anything wrong. By the time he got here (that took 3 days) the freezer had decided to work again. The unit was still under warranty, so we had to wait those several days for the appointment.
SO, now we get to the recipe. Sorry it took so long to get here. I pulled out a recipe that had intrigued me back in 2004 (out of Gourmet), for pork chops grilled and served with a tomatillo and fresh apple chunky sauce. It just sounded so unusual. The recipe does still exist on the Gourmet website, with all the comments from people who made it and loved it. The only recommendation from readers was to use less salt. Fine. I changed it in the recipe below.

This lovely piece of pork looks like a kind of small oblong roast. With the 2 rib bones sticking out. I could have sliced the meat in half and made two chops, but I hoped the pork would be more tender and juicy if I left it in a larger piece. It just took longer to roast on the gas grill, but that was okay. We planned for it. Dave grilled it over high heat for about 10-12 minutes, turning once to get nice grill marks, then turned off the middle burner and let it sit while it roasted at a medium heat until it reached 150. We let it sit (loosely covered with foil) for 10 minutes, then sliced it and served it.
Results? Fabulous. Dave oohed and aahed all over the sauce. He thought it was off the charts delicious. The good thing – the sauce goes well on other things like chicken and fish, so the leftovers will be used tomorrow night. The pork was oh-so-very tender, even though I didn’t brine it at all. Just put on the herb rub (that contains some salt) about half an hour before. Thank you Costco! Next November or December we’ll be hoping Costco will have those long roasts again and I’ll buy two of them.
printer-friendly PDF
Grilled Pork Chops with Tomatillo and Fresh Green Apple Sauce
Recipe By: Adapted from Gourmet magazine, June, 2004
Serving Size: 6
PORK CHOPS:
3 tablespoons ground coriander
3 tablespoons ground cumin
1 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 pounds pork loin chops — (each about 1 lb, 2-inch-thick)
TOMATILLO APPLE SAUCE:
1/2 pound tomatillos — husks discarded and tomatillos rinsed,(about 5)
2 whole Granny Smith apples
1/2 cup cilantro — loosely packed fresh
1 whole garlic clove — minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon honey — mild flavored
1 teaspoon chipotle chile canned in adobo — minced
1. Marinate chops: 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.
2. Make sauce: 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.
3. 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.
4. To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) 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.
5. 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, if necessary, 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°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
6. To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
7. Serve pork: Cut pork away from bone if preferred, then thinly slice and serve with sauce.
Cooks’ note: If you aren’t able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes.
Per Serving: 397 Calories; 19g Fat (42.5% calories from fat); 40g Protein; 17g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 1504mg Sodium.
One year ago: A true story about Corelle Dishes
Two years ago: BLT Smashed Potatoes
Three years ago: Chili Spaghetti

Leave a Comment!