Go Back
Man cannot live by pork chop alone. Every now and then you must sauce it up a bit. This smokey green sauce blends great with a pork chop. The combination of roasted poblano peppers, tomatillos and garlic make a savory sauce. This might also make a great base for a roasted corn and black bean salsa, which I might have to try some day soon. I'll let you know when I do. It's best to cook this recipe on a charcoal grill, so that the smokey flavor gets infused into the peppers and tomatillos and a side of mushrooms
Print Recipe
0 from 0 votes

Boneless Pork Chop with Tomatillo and Poblano Pepper Sauce

Roasted tomatillos and poblano peppers make the base for this sauce to drizzle over or smother your grilled pork chop.


  • 10 to 12 tomatillos
  • 2 poblano peppers
  • 2 cloves of garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion
  • 2 tablespoons olive oil
  • 2 boneless pork chops


  • Peel outer husks (paper like wrapper) off of the tomatillos and wash them.  Slice into quarters.
  • Slice onion into quarters.
  • Remove the stem from the peppers.   Slice in half such that the halves are as flat as possible. Remove the seeds.
  • Add peppers, sliced tomatillos, onion and garlic cloves to a bowl, drizzle with oil and stir to cover.
  • Grill the peppers over direct heat, making sure the skin side is charred.  This will allow the skins to be easily peeled.  Roast for 4 to 6 minutes on each side.
  • Either skewer the tomatillos, onions and garlic on skewers, or use a basket (I recommend the Weber grilling basket).  Cook them over direct heat for 7 to 15 minutes, occasionally stirring or turning, until the tomatillos and onions are tender and slightly charred.  Remove them from the heat and let cool.
  • After peppers have cooled, peel the charred skin from the peppers.  This skin is almost plastic-like and isn't too appealing (ha!) to have in your sauce.
  • Add tomatillos, onions, garlic and peppers to a blender and blend until smooth.  Salt and pepper to taste.  Optionally you can add a bit of quality olive oil while blending to smooth out the mixture as well, about a teaspoon will work.
  • Salt and pepper the chops and grill over direct medium high heat for 4 to 6 minutes per side.
  • Remove chops from grill, slather in the sauce and enjoy!