Rating: 4 stars
3830 Ratings
  • 5 star values: 0
  • 4 star values: 3830
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,830 Ratings
Grace Parisi
January 2011

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Credit: © Quentin Bacon

Recipe Summary test

active:
45 mins
total:
4 hrs
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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