Grilled Pork Chops with Adobo Paste

Bring 3 to 4 cups of water to a rolling boil in a pot. This water will be used for soaking the chiles.

Set a large pan over medium heat. Add the guajillo chiles, ancho chiles, and morita chiles to the pan. Toast the chiles for a few seconds on each side. You'll notice the peppers have softened slightly, gotten brighter in color, and become aromatic.

Place the toasted chiles in a large bowl. Pour the boiling water over the chiles, adding enough so that the chiles are fully submerged. Place a small or medium plate on top of the chiles to keep them under the water. Let the chiles soak for 20 minutes.

Heat a small skillet over medium heat. Add 1 tablespoon of the olive oil to the skillet. Then, add the cumin, coriander, black peppercorns, and annatto seeds. Cook the spices, stirring continuously for 1 to 2 minutes. The spices will turn lightly golden brown, and the annatto seeds will turn bright red. Once the annatto seeds start popping in the pan, they're ready.

Add the toasted spices, garlic, soaked chiles, remaining 1 tablespoon of olive oil, vinegar, and salt to the jar of a blender. Blend the ingredients for about 1 minute, until you have a smooth and spreadable paste with no visible chunks. Transfer the adobo paste to a closed jar or container and refrigerate it until you're ready to use it.

If you're using a gas grill, light the entire grill on high heat at least 20 minutes before you plan to start grilling. Wait until the grill reaches about 400°F. Then, reduce the temperature of one side of the grill to low. This setup allows you to sear the pork chops on the high - heat side and finish cooking them on the lower - heat side.

While the grill is preheating, use a pastry brush or spoon to generously brush both sides of your pork chops with the adobo paste. Reserve about 1/2 cup of the adobo paste in a small bowl; you'll use this to brush the pork chops as they grill. Season both sides of the pork chops with a pinch of flaky sea salt and freshly ground black pepper.

Once the grill is hot enough, place the seasoned pork chops on the high - heat side of the grill. Grill and sear the pork chops for 2 to 3 minutes on each side, until they develop nice grill marks. After searing, move the pork chops to the cooler side of the grill. Brush the pork chops with additional adobo paste from the reserved bowl. Close the grill lid and cook the pork chops for 6 more minutes, flipping them halfway through the cooking time. Use an instant - read thermometer to check for doneness. The internal temperature of the pork chops should reach around 145°F.

Once the pork chops reach the correct temperature, remove them from the grill. Let the pork chops rest for 5 minutes before serving. Enjoy the grilled pork chops with a side of Spanish rice and a fresh pico de gallo.