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1
Remove stems and seeds from chilies.
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2
Tear chilies into pieces.
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3
Spray a skillet with Pam and heat over medium heat.
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4
Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
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5
Add garlic and cook 2 minutes.
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6
Add broth- allspice to chili/garlic mixture in skillet.
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7
Stir in 1 tablespoon vinegar.
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8
Bring to a boil and reduce heat to low.
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9
Let mixture simmer for 5 minutes.
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10
Remove from heat.
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11
Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
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12
Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
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13
Remove from heat.
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14
Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
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15
Put pork chops in marinating dish or zip-lock bag.
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16
Pour chili sauce over chops.
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17
Refrigerate marinated chops for up to 8 hours.
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18
Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
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19
Remove pork chops from dish and prepare grill or preheat broiler.
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20
Spray broiler rack or grill with Pam.
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21
If grilling, grill for 5-10 minutes each side, basting with marinade.
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22
Time depends on degree of doneness desired and thickness of chops.
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23
If broiling, brush chops well with marinade.
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24
Broiler rack should be 6-inches below heat.
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25
Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.
