Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa Recipe

Name: Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ancho chile powder; 1 tablespoon ground coriander; 1 teaspoon Mexican oregano; 4 garlic cloves, minced; 2 limes, 1 zested and juiced, 1 cut into wedges; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 4 1-inch thick, bone-in pork rib chops; 4 tomatillos, husked and halved; 1 serrano chile, halved and seeded; 1/4 cup chopped cilantro; 1 Hass avocado, diced; 1 cup tortilla chips, lightly crushed

Servings: persons

1 tablespoon ancho chile powder
1 tablespoon ground coriander
1 teaspoon Mexican oregano
4 garlic cloves, minced
2 limes, 1 zested and juiced, 1 cut into wedges
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 1-inch thick, bone-in pork rib chops
4 tomatillos, husked and halved
1 serrano chile, halved and seeded
1/4 cup chopped cilantro
1 Hass avocado, diced
1 cup tortilla chips, lightly crushed

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

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon ancho chile powder, 1 tablespoon ground coriander, 1 teaspoon Mexican oregano, 4 garlic cloves, minced, and more.

Yes, Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa

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