Grilled Adobo Pork

Ingredients

• 3  ancho chiles 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon brown sugar 
• 2 tablespoons cider vinegar divided
• 1 cup less-sodium chicken broth fat-free
• 1  garlic clove 
• 1 Dash ground allspice 
• 0.1 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 0.3 small onion peeled
• 2 tablespoons orange juice fresh
• 0.3 teaspoon ground oregano 
• 24 ounce center-cut pork chops bone-in trimmed ( 1/)
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Heat a large skillet coated with cooking spray over medium heat.
2. Remove stems and seeds from chiles. Tear chiles into large pieces; place in skillet. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan.
3. Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.
4. Combine chiles, garlic, onion, broth, and next 4 ingredients (broth through allspice) in a small saucepan over medium heat. Stir in 1 tablespoon vinegar. Bring to a simmer; cook 5 minutes or until chiles are soft.
5. Remove from heat; cool slightly.
6. Place half of chile mixture in a blender; process until smooth.
7. Pour pured mixture into a small bowl; repeat procedure with remaining chile mixture.
8. Heat skillet coated with cooking spray over medium-high heat.
9. Add chile mixture; cook 5 minutes, stirring constantly.
10. Remove from heat; stir in sugar and salt. Cool completely.
11. Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag.
12. Add the pork chops to bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasionally.
13. Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.
14. Prepare grill.
15. Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
16. Remove pork from bag, reserving marinade.
17. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160 (slightly pink), basting frequently with reserved marinade.
18. Remove from heat; top with warm sauce.