Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa

Name: Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 45
Cuisine: Mexican
Ingredients: 1 Tbsp ancho chile powder; 59 milliliters chopped cilantro; 4 garlic cloves, minced; 1 Tbsp ground coriander; 1 Hass avocado, diced; 2 limes, 1 zested and juiced, 1 cut into wedges; 59 milliliters extra-virgin olive oil; 1 teaspoon Mexican oregano; 4 1-inch thick, bone-in pork rib chops; 45 servings Salt and freshly ground pepper; 1 serrano chile, halved and seeded; 4 tomatillos, husked and halved; 237 milliliters tortilla chips, lightly crushed

The recipe Grilled Chile Pork Chops with Tortilla-Tomatillo Salsa could satisfy your Mexican craving in approximately 4 hours. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 45. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 52 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up salt and pepper, cilantro, tomatillos, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Chili Powder

Lime Juice

Coriander

Lime Zest

Olive Oil

Oregano

Garlic

Equipment you will use

Bowl

Add the pork chops and turn to coat. Cover and refrigerate for 3 hours. Bring to room temperature before grilling.

Ingredients you will need

Pork Chops

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.

Ingredients you will need

Salt And Pepper

Tomatillos

Cooking Oil

Equipment you will use

Grill Pan

Grill

Bowl

Transfer the tomatillos and serrano to a work surface. Coarsely chop the tomatillos and mince the serrano.

Ingredients you will need

Tomatillos

Ground Meat

Transfer to a bowl and add the cilantro, avocado and the remaining 1 tablespoon of oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Avocado

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Bone

Equipment you will use

Kitchen Thermometer

Grill Pan

Grill

Transfer the chops to a platter; cover loosely with foil.

Equipment you will use

Aluminum Foil

Let rest for 5 minutes.

Stir the tortilla chips into the salsa, then spoon the salsa over the chops.

Ingredients you will need

Tortilla Chips

Salsa

Serve right away, with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

1Tbsp

ancho chile powder 59milliliters

chopped cilantro 4

garlic cloves, minced 1Tbsp

ground coriander 1

Hass avocado, diced 2

limes, 1 zested and juiced, 1 cut into wedges 59milliliters

extra-virgin olive oil 1teaspoon

Mexican oregano 4

1-inch thick, bone-in pork rib chops 45servings

Salt and freshly ground pepper 1

serrano chile, halved and seeded 4

tomatillos, husked and halved 237milliliters

tortilla chips, lightly crushed

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.