1 can (7.5 ounces) chipotles in adobo sauce, divided
2 teaspoons oregano
2 cloves garlic, minced
1/4 cup olive oil
Juice from 1 lime
4 to 6 pork chops
Roughly chop up chilies in adobo sauce. Take one tablespoon of the chipotles in adobe sauce and mix it together with oregano, garlic, oil, and lime juice. Take the remaining chipotles in adobe sauce and place them in a small container and refrigerate until ready to grill. Place chops in a glass dish or in a large re-sealable bag. Pour marinade over chops and turn to coat. Seal bag and refrigerate for at least 4 hours or up to 24 hours.
Remove chops from marinade and pat dry. Season chops with a little salt. Grill chops over medium-hot heat for 5 to 8 minutes per side or until internal temperature on an instant read meat thermometer reads 145 degrees F. During the last few minutes of grilling baste chops with a little of the reserved chipotles in adobo sauce.
Chipotles are spicy! A little goes a long way! Go easy when brushing the sauce on the chops!