Place pork chops in a large dish. Mix all marinade ingredients together and pour over the pork. Cover and let marinate, in the refrigerator, 4-6 hours, turning occasionally.

Make sauce: Combine honey, oil, chipotles, vinegar, mustard, lime juice, garlic and cumin, and puree in a blender or food processor. Stir in the chopped cilantro and add the salt and pepper to taste.

Salt and pepper the pork chops to taste. Preheat George Foreman Grill. When hot, spray with cooking spray. Place pork chops on grill and cook for 6-9 minutes, depending on how thick they are and if they have bones.

Test internal temperature about 2 minutes before you think they are done. If it says 140°F or a bit more, remove from grill and let sit for a few minutes before eating. If not, cook another minute or so. Don't overcook. They will be tough and hard to chew.

To serve: Place chop on plate. Cover with a slice of French bread and accompany each serving with several tbsp of the sauce.

Serve with some corn bread