For the pork chops:

Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.

Coat the pork chops in the marinade.

Cover and marinate in the refrigerator for at least 2 hours, or overnight.

Remove the pork chops from the refrigerator 30 minutes before ready to grill.

Prepare and preheat the grill to about 400 degrees Fahrenheit.

Grill the pork chops over direct heat for about 3 minutes per side, or until a thermometer inserted in the thickest part reads 145 degrees.

Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture.

Serve warm.

For the butter:

Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.

Store leftover butter in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

If frozen, thaw for 30 minutes before using.

NOTES The recipe makes extra al pastor butter, store in the refrigerator or freezer as directed until ready to use.