Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa

Ingredients

• 1 tablespoon ancho chile powder 
• 0.3 cup cilantro leaves chopped
• 4  garlic cloves minced
• 1 tablespoon ground coriander 
• 1  haas avocados diced
• 2  lime zest juiced cut into wedges
• 0.3 cup olive oil extra-virgin
• 1 teaspoon mexican oregano 
• 4  pork rib chops bone-in
• 45 servings salt and pepper freshly ground
• 1  serrano chile halved seeded
• 4  tomatillos husked halved
• 1 cup tortilla chips crushed

Equipment

• bowl
• grill
• kitchen thermometer
• aluminum foil
• grill pan

Directions

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.
2. Add the pork chops and turn to coat. Cover and refrigerate for 3 hours. Bring to room temperature before grilling.
3. 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.
4. Transfer the tomatillos and serrano to a work surface. Coarsely chop the tomatillos and mince the serrano.
5. Transfer to a bowl and add the cilantro, avocado and the remaining 1 tablespoon of oil. Season with salt and pepper.
6. 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 135, about 12 minutes.
7. Transfer the chops to a platter; cover loosely with foil.
8. Let rest for 5 minutes.
9. Stir the tortilla chips into the salsa, then spoon the salsa over the chops.
10. Serve right away, with lime wedges.