Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa

1. 1

   In a large, shallow bowl, combine the chile powder, coriander, oregano, garlic, lime zest, lime juice and 1/4 cup of the olive oil. Season with salt and pepper. Add the pork chops and turn to coat. Cover and refrigerate for 3 hours. Bring to room temperature before grilling.

2. 2

   Set a cast-iron grill pan over high heat. In a bowl, toss the tomatillos and serrano with 1 tablespoon of the oil; season with salt and pepper. Grill over high heat until the tomatillos are lightly charred, 4 minutes. Transfer the tomatillos and serrano to a work surface. Coarsely chop the tomatillos and mince the serrano. Transfer to a bowl and add the cilantro, avocado and the remaining 1 tablespoon of oil. Season with salt and pepper.

3. 3

   Lower the heat under the grill pan to moderate. Scrape the marinade off the chops. Grill the chops over moderate heat until lightly charred and an instant-read thermometer inserted near the bone registers 135u00b0, about 12 minutes. Transfer the chops to a platter; cover loosely with foil. Let rest for 5 minutes.

4. 4

   Stir the tortilla chips into the salsa, then spoon the salsa over the chops. Serve right away, with lime wedges.

* Per serving · 4 servings · Values may vary.