Adobo Pork Chops

[nverland]

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

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