2    Chipotle Chiles; Dried
1/2 c  Frozen Orange Juice; Thawed
1/4 c  Lemon Juice
1 ts Salt
1    Orange; Medium, **
6    Pork Loin Or Rib Chops; *
1/4 c  Vegetable Oil
2 tb Orange Peel; Grated
1    Clove Garlic

* Pork chops should be cut about 1/2-inch thick.
** Orange should be cut into 6 wedges.

Cover chiles with water. Let stand until softened, about 1 hour. Drain
and finely chop. Place pork chops in a shallow glass or plastic dish.
Place chiles and remaining ingredients, except the orange, in a blender
container. Cover and blend, at low speed, until smooth. Pour over chops.
Cover and refrigerate at least 3 hours, spooning marinade over chops
occasionally. Set oven control to broil. Remove chops from marinade and
sit marinade aside. Place chops on rack in a broiler pan. Broil, with
tops of the chops 3 to 5 inches from the heat, until light brown, about
10 minutes. Turn the chops and brush with the marinade. Broil until
chops are done, about 5 minutes longer. Garnish with orange wedges and
serve.