Oil grill and heat barbecue to medium-high. For chops, in a small bowl, stir oil with coriander, chili powder, garlic salt and 1/2 tsp Tabasco sauce. If you like it hot, use 1 tsp Tabasco. Rub over both sides of chops. Let stand at room temperature while preparing sauce.
For guacamole, cut avocado in half and discard pit. Scoop flesh from peel into a blender or food processor. Squeeze in about 1 tbsp juice from lime. Add cilantro, 1/2 cup water, salt, and 1/2 tsp Tabasco sauce. Whirl until smooth. Taste and add more lime juice and Tabasco if you wish. Spoon mixture into a medium bowl. Cut tomatoes in half. Squeeze out and discard seeds. Finely chop tomatoes, then stir into avocado mix. Guacamole tastes best the same day it’s made.
Place chops on grill. Barbecue, lid closed, until meat feels firm to the touch, 5-7 minutes per side. Place on plates and top with generous dollops of guacamole. Delicious with grilled corn on the cob.
Nutrition (per serving)
Cover and refrigerate guacamole for up to 6 hours.