Pork chops with tomatillo-mango sauce.
The recipe for these pork chops is really simple, but requires some coordination so you can make the sauce and prep the chops at the same time. Start by coarsely chopping a few sprigs of cilantro, a couple cloves of garlic and as much of the peppers (grilled or otherwise) as you see fit.
Peel about 2 pounds of tomatillos and slice them in half, rub with a little olive oil and place under the broiler for 5 or 10 minutes, until they start to get some color. When this is done blend all the sauce ingredients in a blender until the mixture is smooth but not puréed.
Meanwhile (or after you make the sauce) brown your chops on high heat in a dry pan. Let the pan heat over the flame for a few minutes and rub some salt and pepper into the chops, but nothing more. When the chops are brown (you’ll know because they’ll come free from the pan) pour in the sauce and reduce the heat to low. Simmer on low for as long as you can bear it, 2 hours is not unheard of and more would probably work even better. Add some lime juice and diced mango about halfway through and taste as you go to make sure the seasonings are working (the specific seasonings you add are up to you, experiment within the realm of South/Central American).