Ingredients
1/4 cup lime juice1/4 cup orange juice2 tablespoons soy sauce2 tablespoons grated onion1 tablespoon teriyaki sauce1 chipotle pepper in adobo sauce, drained1 garlic clove, peeled1/8 teaspoon ground ginger2 tablespoons ground ancho pepper2 tablespoons olive oil1 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon coarsely ground pepper1/4 teaspoon ground cumin4 boneless pork loin chops (8 ounces each)1/2 cup queso fresco or shredded Monterey Jack cheese
Preparation
For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops.
Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce.
