Roast the tomatilloes and the poblanos on a barbecue grill. Allow to cool and then peel the skin off of the poblano chile. Cut the chile in half and squeeze out the seeds. In a small sauce pot slowly ...

· 6 (1-1/4-inch to 1-1/2-inch thick) center-cut loin pork chops Heat brine until the sugar and salt are dissolved. Cool the brine and pour over chicken or pork.