Ingredients

Preparation and cooking time about 40 minutes

2 tablespoons neutral oil, like corn or canola
1 medium white onion, peeled and chopped
Salt and pepper
2 cups cored and chopped tomatoes, preferably fresh
1/2 cup water
2 dried chipotle chilies, or to taste
1/4 cup chopped fresh cilantro leaves
4 bone-in pork loin chops, 3/4-inch thick (about 2 pounds total)
Chopped fresh cilantro leaves for garnish
4 lime wedges, or more, as desired

Directions

Put oil in medium saucepan or skillet and turn heat to medium. When oil is hot, add onion, salt and pepper, and cook, stirring occasionally, until onion begins to brown at the edges, 5 to 10 minutes. Add the chilies, tomatoes and 1/2 cup water and adjust the heat so the mixture simmers steadily but not violently. Cook about 15 minutes, stirring occasionally, or until the chilies are soft and the tomatoes are broken up.

Meanwhile, start a charcoal or wood fire or preheat gas grill or broiler; the fire should be only moderately hot, and the rack about 6 inches from the heat source.

When sauce is ready, taste, and add more salt and pepper if necessary. Cool for a few minutes, then remove the stems from the chipotles (if you remove some of the seeds the salsa will not be quite as fiery). Put the mixture in a blender and puree.

Season pork with salt and pepper and grill for about 5 minutes per side, or until nearly done; brush heavily with the chipotle sauce on both sides, and cook just another minute or 2. Serve pork garnished with cilantro and lime wedges, passing the remaining sauce of the side. Makes 4 servings.

Nutrition information per serving (assumes 1/4 teaspoon salt and 1/8 teaspoon pepper): 416 cal., 26 g fat (7.5 g saturated), 107 mg chol., 239 mg sodium, 6.5 g carbo., 39 g pro., 1 g fiber.