Bone-in pork cutlets with smoked chili peppers

Ingredients:

• 6 bone-in pork chops, cut from the loin near the shoulder (each 1/2-2 cm thick, weighing about 1,575 g total)
• 1 cup canned roasted tomatoes, diced
• 2 chipotle chiles (smoked red jalapeños) in adobo sauce, seeded, and 2 tablespoons jarred sauce
• 4 cloves of garlic
• 4 bay leaves
• 1 tsp ground cumin
• 3/4 tsp dried thyme
• 1/4 tsp ground cinnamon
• Coarse salt
• 1 large onion, halved and then thinly sliced
• 1 cup chopped cilantro
• 1/3 cup extra virgin olive oil, plus more for greasing

Preparation:

1. In a food processor, combine the chili peppers and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon, and 5 teaspoons salt and process until smooth.
   
   Place the pasta in a shallow dish, add the onion, tomatoes, cilantro, and 1/3 cup olive oil, and mix well. Add the pork chops, coat them with the mixture, cover, and marinate in the refrigerator for 4 hours or overnight.
2. Preheat the grill to medium. Meanwhile, remove the pork chops from the marinade, discard any excess, and transfer to a plate.
   
   Place the marinade in a skillet, add 1/4 cup water, and cook over high heat, stirring occasionally, for 10 minutes, until the mixture begins to simmer and the onions begin to sizzle. Remove the sauce from the heat and reserve it for brushing the meat. (The sauce can also be grilled in a cast iron skillet.)
3. Brush the pork with olive oil and place on the grill.
   
   Cook for 7-8 minutes, until the meat is charred. When it's halfway done, rotate it 45 degrees to create a grid pattern and brush it with the marinade.
   
   Flip the cutlets over and repeat the entire process, brushing them with the marinade along with the onion and tomato pieces. Remove the cutlets from the heat and let them rest for 5 minutes.
   
   You might be interested in another one Recipe for natural pork cutlets on the bone.