Join "Jayni's Kitchen" this week for an encore presentation of "Gourmet Mexican."
Host Jayni Carey, right, and Gina Ross will prepare several south of the border favorites, including the recipe below.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Butterflied Pork Loin Chops In Green Sauce
16 ounces fresh tomatillos (see Note)
3 tablespoons extra-virgin olive oil, divided use
coarse kosher salt, to taste
1 serrano chile, boiled in water until tender and seeds removed (optional)
3 to 4 center cut pork loin butterflied chops
salt, to taste
garlic powder, to taste
1 medium yellow onion, chopped
1 teaspoon chicken bouillon granules
1/2 bunch cilantro, chopped
To make green sauce, wash and quarter the tomatillos. In a large skillet, saute the tomatillos in 1 1/2 tablespoons of olive oil over medium-high heat, turning often, until they begin to brown and break down.
Place sauteed tomatillos in the blender. Add kosher salt to taste. If desired to increase the "heat," add boiled serrano pepper. Puree mixture until smooth. If the sauce is too thick, add up to 1/2 cup of water to thin.
Season pork chops with salt and garlic powder to taste. Cut each chop in half, if desired. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the chops and brown, 3 to 5 minutes each side. Remove chops from the skillet and keep warm.
Add chopped onion to the skillet and cook until tender. Return pork chops to skillet. Pour green sauce over chops, add chicken bouillon and simmer over low heat for about 10 minutes, or until pork is cooked throughout. Add chopped cilantro in the last 5 minutes of cooking.
Makes 4 to 8 servings.
Note: If fresh tomatillos are not available, substitute one 16-ounce can whole tomatillos. Add the tomatillos with juice to the blender and proceed as directed.