Instructions: Arrange the chops in a shallow dish. Mix the rosemary, 1/4 cup olive oil, lime juice, and pequin chile and pour over the chops. Cover and marinate in the refrigerator for 3 to 4 hours. Remove and let stand at room temperature for 1/2 hour before cooking.

Brush the chile with the remaining 1/4 cup olive oil and roast over a hot grill. When the skin has blistered, remove from the grill and, using rubber gloves, peel, slice into strips, and place on a warm plate. Grill the chops until done to taste, then arrange the peppers over the meat.

SERVING SUGGESTIONS: Serve with risotto and Mango Salsa (see recipe).

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