The word adobo comes from the Spanish verb adobar, meaning "to season or marinate" usually in a tangy, vinegary sauce. The author fell in love with adobo's pungency and enjoyed tasting different versions across Mexico. Serve this alongside steamed long-grain rice mixed with corn and cilantro.
Heat a large skillet coated with cooking spray over medium heat. 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. Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.
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. Remove from heat; cool slightly. Place half of chile mixture in a blender; process until smooth. Pour puréed mixture into a small bowl; repeat procedure with remaining chile mixture.
Heat skillet coated with cooking spray over medium-high heat. Add chile mixture; cook 5 minutes, stirring constantly. Remove from heat; stir in sugar and salt. Cool completely.
Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag. Add the pork chops to bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasionally. Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.
Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Remove pork from bag, reserving marinade. 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. Remove from heat; top with warm sauce.
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