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1. Trim fat from chops. Rinse and pat dry. Combine cumin, 1/4 tsp salt, pepper and garlic. Rub mixture evenly over chops
2. In a large skillet, heat oil over medium-high at. Add chops and cook 8 to 12 min or until pork juices run clear (160 degrees F), turning once.
3. In a food processor, blend tomatillo salsa, scallions and 1/4 tsp salt until smooth. Transfer to a bowl and stir in avocado, radishes and fresh cilantro. Serves 4.