Page 91 - 2021 Parade Style Magazine

Let ’s Get Cooking...
Chef Paul’s Pork Chops with Salsa Verde on the Coyote Portable Grill
Ingredients
• 2 bone in pork chops •
• salt •
• pepper •
• olive oil •
• 4 tomatillos
Directions
1 poblano pepper
3 cloves garlic
4 green onions
6-10 olives to garnish
Allow chops to rest at room temperature for 30 minutes. Preheat the Coyote Portable Grill for 5 minutes. Brush olive oil on both sides of the chops. Sprinkle salt and pepper on both sides of the pork chops. Brush olive oil one more time on the side of the pork chop. Peel husk from toma- tillo and wash. Wash poblano pepper. Peel 3 garlic cloves. Place garlic, tomatillos, and poblano pepper on the grill for total of about 5 minutes. Flip pork chops after 5 minutes. Remove garlic, tomatillo, poblano pepper from grill. Remove stem from poblano pepper. Trim ends off green onion. Put tomatillo, pepper, garlic, cilantro, green onions to blender. Blend briefly to mix. Add salt and pepper to salsa. Remove pork chops from grill if pressure touch suggests desired doneness. Garnish chops with olives. Spoon salsa verde over chops. Allow meat to rest for a few minutes before slicing.
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2021 PARADE STYLE MAGAZINE || 91