Chuletas de Puerco en Salsa Verde (Pork Chops in Salsa Verde)

• 1 tsp Fine sea salt
• 1 tsp Ground cumin
• 2 pieces Bone-in pork chops, about 2.5 cm thick
• 2 tbsp Vegetable oil
• 1 medium White onion
• 2 cloves Garlic
• 2 pieces Green chili pepper
• 350 g Tomatillo, husks removed
• 200 ml Chicken stock
• 20 g Fresh coriander
• 1 piece Lime

1. Pat the pork chops dry, then season both sides with the fine sea salt and ground cumin. Peel and roughly chop the onion and garlic. Trim the green chilli peppers (remove the seeds for a milder sauce, if you like).
2. Heat the vegetable oil in a large frying pan over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until well browned, then transfer to a plate. Reduce the heat to medium.
3. Add the onion to the pan and cook for 3 to 4 minutes until softened, scraping up any browned bits. Add the garlic and green chillies and cook for 1 minute until fragrant. Tip in the tomatillos and cook for 4 to 5 minutes until they start to soften and release their juices.
4. Pour in the chicken stock and simmer for 3 minutes. Transfer to a blender, add the fresh coriander and squeeze in the lime juice, then blend until smooth. Taste and add a pinch more fine sea salt if needed.
5. Return the salsa verde to the pan and bring to a gentle simmer. Nestle the pork chops back in and simmer for 5 to 7 minutes, turning once, until the sauce clings and the pork is cooked through. Rest for 2 minutes off the heat before serving with extra lime wedges, if you like.

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