Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro

• 8 bone-in ribeye (rib) pork chops 1/4-inch thick
• 4 Anaheim chiles dried
• 4 arbol chiles dried
• 2 teaspoons cumin seed
• 1 clove garlic crushed
• 1 jalapeno chile stemmed, seeded and chopped
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• 1 1/2 cups white onion minced
• 1 tablespoon serrano chile minced
• 1/2 cup fresh cilantro coarsely chopped
• 1/4 teaspoon salt
• 3 tablespoons lime juice
• 1 tablespoon olive oil

1. To make marinade, remove stems from all dried chiles (Anaheim and arbol), shake out and discard seeds. Place chiles in small saucepan with water just to cover. Bring to a boil, remove from heat and let stand for 20 minutes to soften. Drain. In small skillet toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes. Place chiles 9anaheim and arbol), cumin seed, garlic, jalapeno, vinegar, oil and salt in blender container. Puree until thick and smooth.
2. Place pork chops in shallow pan and pour marinade over. Let marinate in refrigerator for one hour or overnight.
3. Prepare a hot fire in grill or heat broiler.
4. Before grilling chops, make the relish. In a small bowl stir together the onion, serrano, cilantro, 1/4 tsp salt, lime juice and 1 Tbs olive oil. Set aside until ready to serve.
5. Grill chops directly over heat, or broil, until they are nicely browned on both sides, 2 minutes per side. To serve, arrange chops on serving platter, garnish with some of the relish and serve remaining relish on the side.

ribeye, cumin, garlic, chile stemmed, red wine vinegar, olive oil, salt, white onion, serrano chile, cilantro, salt, lime juice, olive oil

Taken from www.yummly.com/recipe/Chuletas-Adobado-con-salsa-fresca-de-cebolla-y-cilantro-2248258 (may not work)