Cumin Pork Chops with Salsa Verde

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4


  • 1 lb
    tomatillos, peeled & rinsed
  • 1 large
    jalapeño pepper, stemmed & thickly sliced
  • 2 cloves
    garlic, peeled
  • 1 tbsp
    fresh lime juice


  • 4
    Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
  • 2 tbsp
    olive oil
  • 1 tbsp
    cumin seeds, crushed
  • 1 clove
  • 2 slices
    crusty bread, cut 1” thick
  • 1 pinch
    kosher salt & freshly ground pepper

In a food processor, combine tomatillos, jalapeño, and 2 garlic cloves and pulse until chunky. Season with lime juice and salt and set aside.

Pat pork chops dry with paper towels. Rub 1 tablespoon olive oil on both sides of pork chops; sprinkle with cumin and season with salt and pepper. Brush bread with remaining olive oil. Cut garlic clove in half and rub on cut sides of bread.

Preheat grill to high. Grill chops for 3 minutes per side or until internal temperature reaches 145°F. Transfer chops to a plate and let rest. Grill bread about 2 minutes on each side. Sprinkle with salt and tear into small, rough croutons. Serve chops with salsa verde and sprinkle with croutons.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin.  Be sure to cut chops that are consistent in thickness to ensure even cooking.

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