Grilled Pork Chops with Tomatillo and Green Apple Sauce

So as most know I work for Verizon Wireless, so cooking is my escape from work. However this time I decided to try out an application on my new DroidX. This phone is Android OS and has access to the Android Market. There I found an application for Epicurious...This application gives access to recipes on Epicurious.com (which I love their recipes), menu planning, and creates a shopping list based off the menu you create. So over my Lunch break on Monday I am eating fast food, which I hate, I am able to find something to cook for dinner and create a shopping list. I knew I had some of ingredients so I was about to remove them from my list right away.

We also made this with Mashed Califlower and Fresh Herbs and Olive Oil Pasta.

Picture also taken with the DroidX.

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

Pork Chops


3 tablespoons ground coriander
3 tablespoons ground cumin
2 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 (2-inch-thick) loin pork chops (each about 1 lb)

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.

Tomatillo and Green Apple sauce


1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
2 Granny Smith apples
1/2 cup loosely packed fresh cilantro sprigs
1 garlic clove, minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon mild honey
1 teaspoon minced canned chipotle chiles in adobo (I used 1 dried and finely chopped it as I couldnt find canned)

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.

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.

To cook pork using a gas grill: (there is direction for Charcoal in the app and Epicurious.com)


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).

Serve Topped with sauce

Mashed Califlower

1 head of Califlower
1 Tbsp butter
1 8oz package 1/3 fat Philly Cream Cheese

Steam  the califlower about 10-15 minutes. Add remaining ingredients and mash. Salt and pepper to tase

Fresh Herb and Olive Oil Pasta
3 Tbsp Olive Oil
1 Tbsp fresh Sage, miced
1 Tbsp fresh Thyme, miced
1 Tbsp fresh Cilantro, miced
1 Tbsp freah Basil, miced
1/2 box of whole wheat Linguini pasta

Boil Pasta according boxes instructions. In a saute pan heat the olive oil. Once oil is bubbling add herbs and stir for about 1 minute. Stir in cooked pasta and serve.