Step 1

Bring water to a boil in a saucepan.

Step 2

Turn the heat off.

Step 3

Add the guajillo chiles and ancho chiles to the sauce pan.

Step 4

Cover with a lid.

Step 5

Let sit for 5 minutes, or until chile is soft.

Step 6

Meanwhile, char the garlic and onion.

Step 7

(This will only take 1-2 minutes).

Step 8

Watch carefully so as not to burn.

Step 9

To a blender, add the garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

Step 10

(Do not add the liquid from the reconsituted chiles).

Step 11

Blend until smooth.

Step 12

Pour the adobo sauce in a large container.

Step 13

Cover each pork chop individually with adobo sauce.

Step 14

(Make sure to add marinade to both sides).

Step 15

Cover with plastic wrap.

Step 16

Marinade in the refrigerator for 4 hours, preferably overnight.

Step 17

Heat the grill.

Step 18

Cook each pork chop for 4-5 minutes on each side, depending on the thickness of your chop.

Step 19

Optional: In a small saucepan, cook the marinade and pour over the cooked pork chop.