4 porterhouse (bone-in loin) pork chops, about 1-1/4 inch thick
1 chipotle chile in adobo sauce, chopped OR 1 dried chipolte 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 F, followed by a 3-minute rest time.
* To rehydrate, cover chile 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.
Bring the flavor of the Southwest to your grill with these chops. Serve with red beans and rice and Cheesy Calico Corn Custard.
Calories: 290 calories
Protein: 39 grams
Fat: 14 grams
Sodium: 370 milligrams
Cholesterol: 105 milligrams
Saturated Fat: 2 grams
Carbohydrates: 2 grams