Grilled Adobo Pork

Ingredients

• Cooking spray
• 3 ancho chiles
• 1 garlic clove
• 1/4 small onion, peeled
• 1 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon ground oregano
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin
• Dash of ground allspice
• 2 tablespoons cider vinegar, divided
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Prepare grill.
6. Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
7. 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.