These chops work perfectly on a BBQ or in a heavy based griddle if the weather is not too kind.
Arrange the cutlets in a dish and brush liberally with Ancho in
Adobo paste all over cover then chill for a couple of hours in the
Remove the cutlets from the fridge and lightly season with a
pinch of smoked salt.
Preheat a griddle pan large enough to hold the meat until it
sizzles when you add a drop of oil or prepare the BBQ for direct
Place the cutlets fat side down to render before searing on the
flat sides over high heat, turning the cutlets a couple of times
once a rich, dark crust has formed (reduce the heat if the meat is
getting too charred).
Cook for 2 to 3 minutes each side for a medium finish, pressing
the meat with your thumb it should be slightly firm to touch with a
core temperature of 58°C before resting.
Leave to rest in a warm place for half the cooking time before
Scatter with freshly cut coriander, mint leaves and a generous
dollop of chipotle mayo.
Serve with the Chipotle mayo, charred vegetables and a squeeze
of fresh lime.