Recipes and Cooking Pork Chops in Salsa Verde 4.2 (6) 1 Review Saute pork chops, salmon or chicken in spicy salsa verde for a light and fresh Mexican dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound tomatillos, husks removed ½ cup chopped onion (1 medium) 1 fresh jalapeño or serrano chile pepper, halved and seeded* 2 cloves garlic, smashed and peeled ⅓ cup fresh cilantro leaves 3 tablespoon pepitas, toasted 1 teaspoon honey ¼ teaspoon salt 4 4-6 ounce boneless pork loin chops Salt and ground black pepper 1 tablespoon olive oil ¼ cup crumbled queso fresco (1 ounce) Directions In a covered large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain. In a blender combine the tomatillo mixture, cilantro, pepitas, honey, and the 1/4 teaspoon salt. Cover and blend until smooth. Trim excess fat from pork chops. Sprinkle chops with additional salt and pepper. In a large skillet cook chops in hot oil over medium-high heat about 5 minutes or until browned, turning once. Add 1 1/2 cups of the tomatillo mixture to skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until chops are slightly pink in the centers (145°F). Let stand for 3 minutes before serving. Sprinkle with queso fresco to serve. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Chicken in Sala Verde: Prepare Pork Chops in Salsa Verde as directed through Step 3, except use four 5- to 6-ounce skinless, boneless chicken breast halves instead of the pork chops. Cook as directed in Step 4 until done (165°F). Sprinkle with queso fresco.Nutrition facts per serving: 281 calories, 34 g protein, 8 g carbohydrate, 13 g total fat (3 g sat. fat), 96 mg cholesterol, 2 g fiber, 4 g total sugar, 5% Vitamin A, 23% Vitamin C, 468 mg sodium, 6% calcium, 9% iron Salmon in Salsa Verde: Prepare Pork Chops in Salsa Verde as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the pork chops. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in hot oil for 3 to 4 minutes or until browned, turning once. Add the tomatillo mixture. Bring to boiling; reduce heat, Simmer, covered, for 9 to 16 minutes or just until fish flakes easily when tested with a fork. Sprinkle with queso fresco.,Nutrition facts per serving: 281 calories, 27 g protein, 8 g carbohydrate, 16 g total fat (3 g sat. fat), 67 mg cholesterol, 2 g fiber, 4 g total sugar, 5% Vitamin A, 20% Vitamin C, 354 mg sodium, 7% calcium, 11% iron **Tip: Cover and chill the remaining tomatillo mixture for up to 1 week. Serve with tortilla chips or tacos. Rate it Print Nutrition Facts (per serving) 264 Calories 13g Fat 8g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 264 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 83mg 28% Sodium 370mg 16% Total Carbohydrate 8g 3% Total Sugars 4g Protein 29g Vitamin C 12mg 60% Calcium 75mg 6% Iron 1.8mg 10% Potassium 685mg 15% Folate, total 12.3mcg Vitamin B-12 0.7mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.