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1
In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
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2
Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
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3
Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
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4
Spray skillet with Pam and set over medium high heat.
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5
Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
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6
Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
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7
Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
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8
Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
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9
Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
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10
Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
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11
Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).
