Chef Paul’s Pork Chops With Salsa Verde On The Coyote Portable Grill – New

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Chef Paul shows us how to make quick and flavorful pork chops with salsa verde on the Coyote Portable Grill. Using only nine ingredients and the easy to use Coyote Portable Grill, we see how straightforward preparing delicious food can be.

As a bonus, Chef Paul shows us a clever way to determine the doneness of meat just by touch.

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Chef Paul’s Pork Chops With Salsa Verde

Chef Paul shows us how to make quick and flavorful pork chops with salsa verde on the Coyote Portable Grill. Using only nine ingredients and the easy to use Coyote Portable Grill, we see how straightforward preparing delicious food can be.

  • Coyote Portable Grill
  • 2 2 bone in pork chops
  • salt
  • pepper
  • olive oil
  • 4 tomatillos
  • 1 poblano pepper
  • 3 cloves garlic
  • 4 green onions
  • 6-10 olives to garnish
  1. Allow chops to rest at room temperature for 30 minutes

  2. Preheat the Coyote Portable Grill for 5 minutes

  3. Brush olive oil on both sides of the chops

  4. Sprinkle salt and pepper on both sides of the pork chops

  5. Brush olive oil one more time on the side of the pork chop

  6. Peel husk from tomatillo and wash

  7. Wash poblano pepper

  8. Peel 3 garlic cloves

  9. Place garlic, tomatillos, and poblano pepper on the grill for total of about 5 minutes

  10. Flip pork chops after 5 minutes

  11. Remove garlic, tomatillo, poblano pepper from grill

  12. Remove stem from poblano pepper

  13. Trim ends off green onion

  14. Put tomatillo, pepper, garlic, cilantro, green onions to blender

  15. Blend briefly to mix

  16. Add salt and pepper to salsa

  17. Remove pork chops from grill if pressure touch suggests desired doneness

  18. Garnish chops with olives

  19. Spoon salsa verde over chops

  20. Allow meat to rest for a few minutes before slicing

Dinner, Lunch
Mexican

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