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12 tomatillos* (about 1 pound), husked, rinsed
4 garlic cloves, peeled
2 jalapeño chiles
2/3 cup finely chopped white onion
2/3 cup (lightly packed) chopped fresh cilantro
6 (1 1/4-inch-thick) pork rib chops (14 ounces each with bone)
1 garlic clove, peeled, halved
Coarse kosher salt
Extra-virgin olive oil (for brushing)
12 corn or flour tortillas
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