Ingredients
- 3 tablespoon ground coriander
- 3 tablespoon ground cumin
- 2 1/2 tablespoon kosher salt
- 1 1/2 tablespoon black pepper
- 3 tablespoon olive oil
- 4 tablespoon (2-inch-thick) loin pork chops
- 3 tablespoon ground coriander
- 3 tablespoon ground cumin
- 2 1/2 tablespoon kosher salt
- 1 1/2 tablespoon black pepper
- 3 tablespoon olive oil
- 4 tablespoon (2-inch-thick) loin pork chops
- 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
- 2 pound granny smith apples
- 1/2 cup loosely packed fresh cilantro sprigs
- 1 cup 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
Preparation
Baking Directions:
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.
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 charcoal grill: Open vents on bottom of grill.
Light charcoal 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.
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 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 degrees, 10 to 12 minutes total.
Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature should rise to 155 degrees).
