Grilled Pork with Green Tomato Salsa Barbara Kafka   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 25 min (plus standing) Cook Time: 10 min 3 cloves garlic, smashed and peeled 1 large jalapeño chile—stemmed, halved and seeded 1/4 cup fresh cilantro leaves 1 1/4 pounds green tomatoes, cored and quartered 4 scallions, cut into 2-inch pieces (about 1 1/2 cups) Juice of 1 lime 8 thin pork cutlets (about 1 1/2 pounds total) Vegetable oil Salt and pepper 1. Using a food processor, finely chop the garlic, jalapeño and cilantro. Add the tomatoes and scallions and process until chopped. Transfer the salsa to a serving bowl. Stir in the lime juice and let stand for 30 minutes. 2. Meanwhile, preheat a grill or grill pan to medium-high. Brush the pork lightly with oil and season with salt and pepper. Cook, in batches if necessary, until grill marks appear, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Season the salsa with salt and pepper and serve over the pork.

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