Pork Chops and Zucchini in Salsa Verde

Makes 4 servings


4 pork chops
3 Mexican zucchinis, sliced
4 tomatillos
1/4 small onion
2 jalapenos, sliced open and seeded
3 cloves garlic
1/8 tsp Mexican oregano
1/4 cup cilantro
1/2 tsp salt, divided
1/8 tsp black pepper
2 tblsp EVOO
4 cups water

1. Add water, tomatillos, onion, jalapenos and garlic in a saucepan and boil on high for 20 minutes. Turn heat off and put tomatillos, onion, jalapenos and garlic in a blender along with oregano, cilantro, 1/4 tsp salt and 2 cups of the liquid used for boiling and purée. Set aside salsa purée.
2. Heat cast iron over medium heat and add 1 tblsp of EVOO. Season pork chops with 1/4 tsp salt and 1/8 tsp black pepper and place in skillet. Cook each side for 8 minutes and remove chops to a plate.
3. Add 1 tblsp EVOO and zucchini to skillet and sauté for 4 minutes.
4. Add pork chops back to skillet and pour salsa verde over zucchini and chops. Simmer for 5 minutes.
5. Turn off heat and let sit for 5 minutes before serving to allow sauce to thicken.