GRILLED PORK WITH GREEN TOMATO SALSA

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 (to taste)

Using a food processor, finely chop the garlic, jalapeno 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.

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.

Servings: 4
From: Barbara Kafka
Source: Every Day with Rachael Ray