1. Combine the salt, pepper, cumin and allspice in a small bowl. Rub onto both sides of the pork chops. Cover and refrigerate at least 20 min. 2. Prepare medium-hot fire in charcoal or preheat gas grill to medium high. Pat chops dry and grill over a medium-hot fire, turning once, until just done, about 8 to 9 min. or until internal temperature reaches 145°F. 3. Transfer chops to a cutting board. Cover loosely with foil; let rest 5 min. 4. Meanwhile, combine mayonnaise, chipotle pepper, lime rind and juice in a small bowl. Season to taste with salt and pepper. 5. Spread 1 to 2 Tbsp. mayonnaise mixture on top half of rolls. Cut pork into thin slices and place on rolls. Add lettuce leaf and tomato slices if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com