4 bone-in chops, about 1-1/4 inch thick
1 chipotle chile canned in Adobo chopped OR 1 dried chipotle chile rehydrated and minced*
2 tsp oregano
2 cloves garlic, crushed
1/4 cup vegetable oil
2/3 cup lime juice
1 Tbsp cilantro, chopped
1/2 tsp salt

*To rehydrate: cover chilies 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 chilies.