- 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
- Four 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
- 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.
- 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.
- 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. Transfer the chops to a platter; cover loosely with foil. Let rest for 5 minutes.
- Stir the tortilla chips into the salsa, then spoon the salsa over the chops. Serve right away, with lime wedges.
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