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Trim most of the fat from pork chops; then put them one at a time into a small freezer bag and pound with a meat mallet (or something heavy) until each pork chop is about 1/2 inch thick. Arrange pork chops in single layer in a large Ziploc bag.
Mix mayo, lime juice, dried cilantro, minced garlic, onion powder, ground Chipotle pepper, and ground cumin to make the marinade and pour over the pork chops. Marinate all day (or at least 6 hours) in the refrigerator. If you're home you can turn them a few times, but it's not essential.
To cook, take pork chops out of the fridge and let them come to room temperature while you spray the clean grill with oil or non-stick spray, then preheat gas or charcoal grill to medium high. (You can only hold your hand there a few seconds at that heat.)
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Lay pork chops at an angle to the grill grates and cook until you see nice grill marks on the first side, about 3-4 minutes. (I usually lift up one and see how the marks look before I rotate them. When you see good marks, rotate the pork so it's going the opposite angle on the grill grates and cook 3-4 minutes more. When you have good marks going both ways, turn chops over and cook 2-3 minutes more, or slightly longer if your chops are especially thick. (I always use a digital instant-read meat thermometerto be sure the pork isn't overcooked, since pork chops like this can quickly become dry on the grill. New USDA guidelines for pork say cook to 145F with a 3 minute rest time.)
When the meat has reached 145F (or is nicely browned and firm to the touch when you press down on it) remove from grill and let rest 3 minutes; then serve hot.
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