- 3 dried ancho chilies
- 2 tablespoons white distilled vinegar
- 2 garlic cloves
- 2 whole cloves
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried thyme
- 4 4-ounce boneless pork loin chops
- 1 tablespoon vegetable oil
- Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
- Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
- Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.