Chef Bill Schroeder
2 double bone-in pork chops
2clv garlic, minced
1T chile powder
1T cumin
2t ancho chile powder
1/2 t chipotle chile powder
2T olive oil
1T salt & 2t pepper
Mix ingredients into a paste. rub all over both pork chops. let sit 1 hour. Grill over medium heat for approximately 10 minutes per side for medium.
Salsa Verde
2 clv garlic, roasted
2 poblano chiles, roasted, seeded, peeled
2 Anaheim chiles, roasted, seeded, peeled
1/2# tomatillos, husked, washed, roasted
1/2 onion, roasted
1/2 bunch cilantro
1 lime, juice & zest
Roast garlic, onion, & tomatillos @ 500 degrees for 20 minutes.
Roast poblano and Anaheim over open flame.
Combine all in food processor and puree.
