| Ingredients | Weight | Measure | | PORK SEASONING: | | | | Chili powder | | 2 Tbsp. | | Kosher salt | | To taste | | Pork chops, bone in | 8, 3oz. to 4oz. Each | | | SALSA RAJAS: | | | | Poblano chiles | | 2 | | Anaheim chiles | | 2 | | Plum tomatoes | | 4 | | Spanish onion, finely diced | | 1/2 cup | | Fresh cilantro, chopped | | 1 Tbsp. | | Fresh oregano, chopped | | 1 tsp. | | Lime juice | | 1 lime | | Garlic, finely chopped | | 1 tsp. | | Extra virgin olive oil | | 1 Tbsp. | | Kosher salt and ground black pepper | | To taste | | SALSA RAJAS: | | Combine chili powder and kosher salt, and season chops well on both sides. Reserve chilled. | | For the Salsa Rajas: | | On a preheated grill, roast the poblano and Anaheim chilies, turning frequently until the skins are dark in color. Place chiles in a bowl while still warm and cover to allow them to steam. Remove seeds and skins from chiles and cut into medium dice. Cut plum tomatoes in half and roast on the grill or in oven until the skins slide off; cut into medium dice 1/2 inch by 1/2 inch. Combine roasted chiles and tomatoes, Spanish onion, cilantro, oregano, lime juice, garlic, extra virgin olive oil and season to taste with kosher salt and pepper. Reserve chilled. |
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