Sometimes this cut of pork will have a little fat on the edges, but I trim most of the fat. Take your choice on how much trimming you prefer.

Mix together the soy sauce or Gluten-Free Soy Sauce, fresh-squeezed lime juice, olive oil, ground cumin, dried oregano, Chipotle Chile powder, onion powder, and garlic powder to make the flavorful marinade

Put pork sirloin chops in a large Ziploc bag or container with a snap-tight lid, pour marinade over, seal bag or container, and marinate in the fridge for 6-8 hours (or longer won't hurt if you want to marinate all day while you're at work.

When it's time to cook, spray the grill with non-stick spray or olive oil and then preheat the grill to medium-high heat while you drain the pork chops and let them come to room temperature. (George Foreman Grills or stovetop grill pans only need to be preheated for a few minutes.)

If you want criss-cross grill marks lay the pork chops at an angle across the grill grates.

As soon as you can lift the edge of one pork chop and see good grill marks (about 3 minutes) rotate the pork chops so they're going the opposite way across the grill grates and cook about 3 minutes more

Check grill marks again and when you're happy with them, turn pork chops over and cook about 3-4 minutes more on the second side, or until pork is cooked though.

Start checking for doneness about 3 minutes after you turn pork chops over; I recommend using an Instant-Read Meat Thermometer (affiliate link) to check that pork has reached the safe temperature of 145F/63C that's recommended for grilled pork but if you don't have a meat thermometer, pork should feel firm but not hard to the touch when it's done.

Let pork chops rest for 3-5 minutes when you take them off the grill and then serve hot and enjoy!