Grilled Chile Pork Chops With Tortilla-Tomatillo Salsa

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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

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