Chorizo-style Pork Chops

1. Rinse the dried chiles, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Then remove them from the skillet and let then soak for half an hour covered in water.
2. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (you can add a splash of water or vinegar if it’s too dry to blend). It will look like ketchup.
3. Combine the remaining spices in a separate bowl. Rub the pork chops with a heavy coat of the spice blend. Place them in a Ziploc bag, then add in the chile paste mixture. Seal the bag, then shake to coat the pork chops and place in the refrigerator to marinate for about 2 hours.
4. Heat a skillet over medium high heat until hot. Add the bacon fat (fry up some bacon, remove it and leave the fat behind) or oil and then the pork chops. Do not crowd the pan. Cook for about 2 minutes on each side, until you see a brown sear around the edges (it won’t turn very brown because of the marinade). Juices should run clear and there should be no pink inside when done. Serve immediately.