Pork Chops with Green Chile Adobo

by foodeymoon.blogspot.com

3 tablespoons Kosher salt, or 2 1/2 tablespoons table salt

4-6 pork chops, bone-in or boneless

Extra virgin olive oil

Freshly-ground black pepper

In a large microwave-safe bowl, microwave 4 cups of water until warm, about 60-90 seconds. Add salt and stir until dissolved. Add 2 cup cold water and stir, making sure all salt is still dissolved. Place pork chops in salt solution and cover. Refrigerate for 30-60 minutes.

Preheat the oven to 400°F and move the rack to the middle position. Place oven-safe pan in oven to preheat. Remove the pork chops from the brine and pat all sides dry with a paper towel. Rub chops with extra virgin olive oil and season with freshly-ground black pepper. Carefully remove the pan from the oven, using mitts. Place on stove burner turned to medium-high.

Place pork chops in pan and sear until brown on one side, about 3 minutes. Turn chops over and place pan in preheated oven. Roast until chops are done in the thickest part of the meat, until they reach 140°F, about 6-10 minutes. Remove from oven, transfer to plate, and rest for 5-10 minutes.

Transfer to serving dish, spoon juices on top, and drizzle with Green Chile Adobo. Season with additional salt if necessary.

Green Chile Adobo

by Rick Bayless

1/2 head of garlic, separated into unpeeled cloves

4 to 5 fresh serrano chiles, stems removed

1 large bunch cilantro, (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)

1 large bunch flat leaf parsley, (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)

1 cup olive oil

2 generous teaspoons salt

Set a large (10-inch) skillet over medium heat. Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. (If you’re really short on time, you can soften them in a microwave: Cut a slit in each garlic clove and combine with the chiles in a microwavable bowl. Cover with plastic wrap, poke a few holes in the top and microwave on high for 30 seconds.) Cool until handleable, then slip off the garlic’s papery husks. Roughly chop everything (no need to remove the chile seeds).

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto). Transfer to a pint-size jar and store, covered, in the refrigerator, where it will last several months.