Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
Meanwhile, thinly slice the pork chops.
Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.
Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.
Recipe courtesy of Chuck's Week Off: Mexico