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Blackened Pork Chops
with Roasted Squash & Tomatillo Salsa Fresca
50 MIN
2 Servings
From the Test Kitchen
Tomatillos are a staple of Mexican cuisine, often used in salsas to add bright, tart flavor to savory dishes. Here, we’re making a spicy tomatillo salsa fresca (or “fresh” salsa) with pickled jalapeño, perfect for spooning over our pork chops—which we’re “blackening,” or searing with a rub of ancho chile powder, cumin, and coriander until the spices char. A creamy grain salad of barley and roasted summer squash (yours may be yellow squash, green zucchini, or grey zucchini) makes for a delightful, seasonal accompaniment.
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NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
- ½ cup Pearled Barley
- 6 oz Tomatillos
- 1 Lime
- 1 Summer Squash
- 1 bunch Cilantro
- 2 Tbsps Crème Fraîche
-
1 oz Sliced Pickled Jalapeño Pepper
-
2 tsps Blackened Pork Spice Blend (Ancho Chile Powder, Ground Cumin, & Ground Coriander)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the salsa:
Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the squash. Remove and discard any tomatillo husks; small dice. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, combine the tomatillos, cilantro, the juice of 2 lime wedges, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
2
Cook the barley:
Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the squash:
While the barley cooks, place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 9 to 11 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.
4
Season the pork chops:
While the squash roasts, pat the pork chops dry with paper towels. Transfer to a plate. Season both sides with salt, pepper, and the spice blend.
5
Cook the pork chops:
While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board and set aside to rest for at least 5 minutes.
6
Finish the barley & plate your dish:
To the pot of cooked barley, add the roasted squash, crème fraîche, lime zest, and the juice of the remaining lime wedges; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork chops. Thinly slice crosswise against the grain. Divide the finished barley between 2 dishes. Top with the sliced pork chops, salsa fresca, and a drizzle of olive oil. Enjoy!
1
Prepare the ingredients & make the salsa:
Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the squash. Remove and discard any tomatillo husks; small dice. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, combine the tomatillos, cilantro, the juice of 2 lime wedges, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
2
Cook the barley:
Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the squash:
While the barley cooks, place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 9 to 11 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.
4
Season the pork chops:
While the squash roasts, pat the pork chops dry with paper towels. Transfer to a plate. Season both sides with salt, pepper, and the spice blend.
5
Cook the pork chops:
While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board and set aside to rest for at least 5 minutes.
6
Finish the barley & plate your dish:
To the pot of cooked barley, add the roasted squash, crème fraîche, lime zest, and the juice of the remaining lime wedges; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork chops. Thinly slice crosswise against the grain. Divide the finished barley between 2 dishes. Top with the sliced pork chops, salsa fresca, and a drizzle of olive oil. Enjoy!
Tips from Home Chefs