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Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa

Source: © Food & Wine Magazine
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Active Time:  45 Minutes
Total Time:  4 Hours
Mexican-style barbecue gets an extra kick of flavor with chile, herbs and lime juice.
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
Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/06/2010
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