Grilled Pork Chops with Green Chile–Chipotle Relish

Prep Time: 5 minutes

Total Time: 4 hours and 15 minutes

Makes 4 servings

I remember the first time I planned a meal on a ranch that included grilled pork chops. It was a cow ranch that raised beef, ate beef, sold beef, and lived beef. I thought to myself, “Will I get a chapping for this?” When I pulled out those thick chops, I got some strange looks, but no one spoke because they all knew the cowboy code: Don’t question the cook! After the dishes were in the wreck pan, one of them old-timers came up to me and said, “You’re a brave cook to pull out a hog on a cow outfit, but that was the best chop I ever ate.” Coating the chops in lime juice and wrapping them in tin foil helps seal in the moisture, because pork can dry out easily.

• 1½ tablespoons seasoned salt
• 1½ tablespoons coarse-ground black pepper
• 4 (1-inch-thick) bone-in pork chops
• Lime juice
• Meat tenderizer
• Green Chile–Chipotle Relish (recipe follows)

1. Combine the seasoned salt and pepper in a small bowl. Rub both sides of the pork chops generously with a splash of lime juice. Lightly coat each side of the chops with the meat tenderizer. Repeat with the salt mixture and rub in.

2. Place the chops on a dish, cover, and refrigerate for at least 4 hours, to let the seasonings absorb.

3. Bring the pork chops to room temperature. Preheat a grill to medium-high.

4. Wrap the chops in tin foil and place on the grill over medium-high heat for 4 to 5 minutes per side.

5. Remove the foil from the chops and grill on both sides for 2 to 3 minutes more, or until medium. Be careful not to overcook because pork easily dries out. Spread with the relish and serve immediately.

Green Chile–Chipotle Relish

Prep Time: 5 minutes

Total Time: 15 minutes

Makes about 3½ cups

I have to warn you, I like a little kick in my relish. If you like your pig to squeal, leave this recipe just as it is. However, if you like a little less heat, take the seeds out of the chipotle peppers and wash off some of the adobo sauce. Adding a little more sugar will help balance out the heat, and you can also use a mild Ro-Tel.

• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies, drained
• 1 (4-ounce) can green chilies
• 1 cup sugar

1. Remove the chipotle peppers from the can and dice.

2. In a medium saucepan, combine the diced chipotle peppers with adobo sauce with the Ro-Tel, green chilies, and sugar. Cook over medium heat for about 10 minutes, stirring frequently, until the sauce thickens slightly and is warmed through. Cool to warm.

Tip: Be sure to save any unused relish; it goes great on eggs the next morning.