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: 4
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; 4 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 Salsan is ready in approximately 4 hours and is definitely a spectacular gluten free and dairy free option for lovers of Mexican food. One serving contains 582 calories, 33g of protein, and 38g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. A mixture of serrano chile, cilantro, mexican oregano, and a handful of other ingredients are all it takes to make this recipe so delicious.

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 4servings

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

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. 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. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.