Adobo Pork Chops

• 2 tablespoons canola oil
• 1 small white onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 ounces dried guajillo chiles, stemmed, seeded and cut into 2-inch pieces
• 1 1/2 cups low-sodium chicken broth
• Pinch of sugar
• Kosher salt
• Pepper
• Four 1-inch-thick, bone-in pork rib chops
• Corn salad, for serving

1. In a medium saucepan, heat the oil.
2. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes.
3. Add the garlic and chiles and cook, stirring, until well toasted and fragrant, 2 minutes.
4. Add the broth and bring to a boil.
5. Simmer the sauce over moderate heat, stirring occasionally, until the chiles are softened, 5 minutes.
6. Transfer the mixture to a blender, add the sugar and puree until smooth.
7. Transfer the adobo sauce to a bowl.
8. Season with salt and pepper.
9. Light a grill and oil the grate.
10. Season the chops with salt and pepper and rub with 3/4 cup of the adobo sauce.
11. Grill over moderate heat, turning every 5 minutes and basting with the remaining 3/4 cup of sauce, until cooked through, 20 minutes.
12. Transfer the chops to plates and let rest for 5 minutes.
13. Serve with corn salad.

canola oil, white onion, garlic, guajillo chiles, chicken broth, sugar, kosher salt, pepper, chops, salad

Taken from www.foodandwine.com/recipes/adobo-pork-chops (may not work)