Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
May 6, 2025
In a large bowl or sealable bag, combine buttermilk (2 cups), kosher salt (2 Tbsp), thyme (6 sprigs), culantro (6 leaves), and peppercorns (10 whole).
Add pork chops (4) and ensure they are fully submerged in the marinade.
Cover and refrigerate overnight, at least 8 hours.
Remove pork chops from marinade, pat dry lightly, and let them come to room temperature for about 20 minutes.
Preheat grill to medium-high heat. Lightly oil the grill grates.
Season pork chops with black pepper.
Grill pork chops for 4–5 minutes per side, or until nicely charred and the internal temperature reaches 145 °F.
Let rest for 5 minutes before topping with the relish.
In a bowl, combine cherry tomatoes (1 cup), diced red peppers (½ cup), yellow peppers (½ cup), and red onion (¼ cup).
Add olive oil (1 Tbsp), red wine vinegar (1 Tbsp), sugar (1 tsp), salt and black pepper (to taste).
Toss gently and let sit for at least 10–15 minutes to marinate.
Fold in chopped cilantro (2 Tbsp) just before serving.
Place grilled pork chops on a platter or individual plates.
Top generously with the tomato-pepper relish and serve immediately.
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