- 1 pound tomatillos (about 12), husked, rinsed
- 5 garlic cloves, peeled (1 of them cut in half for the pork chops)
- 2 jalapeño peppers
- 1 small white onion
- 1 cup (lightly packed) chopped fresh cilantro (1 full bunch)
- 6 (1½-inch-thick) pork rib chops (about 14 ounces each with bone)
- Coarse kosher salt
- Extra-virgin olive oil (for brushing)
- Preheat broiler or grill. Place tomatillos, 4 whole garlic cloves and jalapeños on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle.
- Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion and cilantro in a food processor or blender. Purée until it’s a texture you like — leave it chunky or process until almost smooth. Season tomatillo salsa with salt and pepper. Salsa can be made up to a week ahead. Cover and chill. Return salsa to room temperature before serving.
- Prepare barbecue (medium-high heat). Rub both sides of pork chops with remaining halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 5 to 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Serve chops with salsa.