Pork Chops Al Pastor

• 3 Dried california chiles
• 1/2 cup Chicken broth
• 1/2 Yellow onion, chopped
• 1 Pineapple
• 2 Garlic cloves
• 2 tablespoons Achiote paste or powder
• 1 Chipotle chile in adobo
• 2 pounds Pork chops
• 1 Red onion, cut into rings
• 4 tablespoons Cilantro, chopped
• 1 Jalapeno, chopped
• 1/2 lime

1. Toast chiles in a dry skillet for a few minutes until fragrant. Let cool, then remove seeds and stems. Heat chiles with chicken broth and simmer for a few minutes until chiles are softened. Let cool.
2. Cut skin off pineapple and cut flesh from core into slabs. Chop 1/2 cup and reserve rest until time to grill.
3. Blend chiles, broth, onion, garlic, pineapple, achiote and chipotle and season with salt. Pour over pork chops and marinate overnight.
4. Heat grill to high, oil the grates, and bring pork chops to room temperature. Toss onions and reserved pineapple with a bit of oil and grill until slightly charred. Remove to a bowl. Season the chops with salt. Cooking times will vary based on size of the chops, so grill until done to your liking (I medium sized chops cooking them over higher heat first, then moved them to the side until they were 135 degrees).
5. Chop onion and pineapple and toss with cilantro, jalapeno and lime juice, then season to taste with salt. Serve chops with salsa.

california chiles, chicken broth, yellow onion, pineapple, garlic, chops, red onion, cilantro, lime

Taken from food52.com/recipes/36606-pork-chops-al-pastor (may not work)