4 boneless pork chops, OR bone-in, about 1-1/4-in. thick 1 chipotle chile in adobo sauce, chopped OR 1 dried chipotle chile, rehydrated 2 tsp. oregano 2 cloves garlic, crushed 1/4 c. vegetable oil 2/3 c. fresh lime juice 1 Tbsp. cilantro, chopped 1/2 tsp. salt
What to do:
1. 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 hrs. 2. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 min., until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Serve chops immediately.
* To rehydrate, cover chile with hot water for 10 min., 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 and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com