Chorizo-style Pork Chops

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   1.

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   Rinse the dried chiles, and then remove the stem and seeds.

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   Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat.

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   Then remove them from the skillet and let then soak for half an hour covered in water.

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   2.

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   After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic.

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   Puree until a smooth, bright red paste is formed (you can add a splash of water or vinegar if its too dry to blend).

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   It will look like ketchup.

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   3.

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    Combine the remaining spices in a separate bowl.

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    Rub the pork chops with a heavy coat of the spice blend.

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    Place them in a Ziploc bag, then add in the chile paste mixture.

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    Seal the bag, then shake to coat the pork chops and place in the refrigerator to marinate for about 2 hours.

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    4.

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    Heat a skillet over medium high heat until hot.

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    Add the bacon fat (fry up some bacon, remove it and leave the fat behind) or oil and then the pork chops.

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    Do not crowd the pan.

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    Cook for about 2 minutes on each side, until you see a brown sear around the edges (it wont turn very brown because of the marinade).

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    Juices should run clear and there should be no pink inside when done.

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    Serve immediately.

No additional tips available.