Chili Hot Pork Chops with Tomatillo Salsa

For the Chili Hot Pork Chops with Tomatillo Salsa, in a small bowl, mix the seasoning mix ingredients with 1 teaspoon salt and ½ teaspoon pepper. Spread a thin layer of oil on both sides of the chops and sprinkle evenly with the seasoning mixture. Cover and let rest at room temperature for 20-30 min.

Prepare a two-zone broiler for medium heat (175-230 °C). Thinly coat tomatillos, onion slices, and chile pepper with oil.

Clean the grill grate with the brush. Drain the wood chips and spread them on the embers, close the grill lid. As soon as smoke appears, place the vegetables side by side on the grill pan and place the chops on the grill grate.

Grill over indirect, medium heat with the lid closed for 8-10 minutes, turning once or twice. The vegetables should then be cooked and crispy and the chops still slightly pink at the core. Remove everything from the grill and let the chops rest for 3-5 min.

Cut tomatillos, onion slices, and chile into bite-sized pieces. Place in a bowl, add cilantro greens and sugar and mix well, season with salt and pepper. Serve the chili hot pork chops with tomatillo salsa.

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