Pork Chops and Masa


  • 6 large tomatillos, peeled and rinsed
  • ½ Spanish onion
  • 1 jalapeno
  • ½ ripe avocado
  • 1 loosely packed cup picked cilantro leaves
  • Lime juice to taste
  • Salt & Pepper to taste



Pork Chops

Meal Course:


Dish Type:



Tomatillo Salsa

  1. Roast the tomatillos, onion and jalapeno on a hot grill, turning occasionally, until all are blistered and browned.
  2. Remove the stems and seeds from the jalapeño and rough chop jalapeño, onion and avocado.
  3. Put all ingredients into a Vitamix or other powerful blender and blend until relatively smooth. Add lime juice, salt and pepper a little at a time until you reach the desired seasoning.

Pork Chops and Masa

  1. As you’re roasting your vegetables for your salsa, liberally season all four chops with salt and pepper and put on the grill. Keep an eye on them and turn them frequently while you make the salsa. When they’ve reached an internal temperature of about 140° F. pull them off the grill and set them aside to rest.
  2. Bring the water to a boil in a medium sized sauce pot. When it’s come to a boil, slowly add your masa, whisking constantly to avoid lumps (if you do wind up with lumps, you’ll have to pass it through a tamis, so I recommend trying hard to avoid them). As soon as it thickens, season with salt and pepper (tasting as you go, so you don’t over season). If it becomes too thick, add a little bit more water.
  3. To plate the dish, spread some of the creamy masa on each plate and top with a pork chop. Finish with a liberal serving of tomatillo salsa.