* To rehydrate, cover chili with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit. ** Always wear rubber gloves when handling hot chiles.
Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
4 boneless pork chops, OR bone-in, about 1-1/4 inch thick
1 chipotle chile in adobo sauce, chopped OR 1 dried chipotle chile, rehydrated* and minced **
2 teaspoons oregano
2 cloves garlic, crushed
1/4 cup vegetable oil
2/3 cup lime juice
1 tablespoon cilantro, chopped
1/2 teaspoon salt
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.