Smoky Pineapple Pork Chops

Place the pork chops in a resealable plastic bag placed in a bowl. In a blender, combine pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and green onions, and blend until the marinade is smooth. Pour the marinade into the bag, ensuring the pork is evenly coated. Seal the bag and refrigerate overnight, or up to 48 hours.

Preheat the oven to 165 degrees C (325 degrees F).

Heat olive oil in an oven-safe pan over medium-high heat. Remove the chops from the marinade, scraping off excess, and reserve all marinade for the sauce. Sear the chops in the hot pan on both sides until lightly browned, about 3 minutes per side. Remove to a plate and set aside.

Add diced yellow onion, cumin, and dried oregano to the pan, and cook, stirring, for 1 minute. If the pan seems dry, add a drizzle of oil.

Turn off the heat and pour in water, stirring to scrape any brown bits off the bottom of the pan. Place the chops on top of the onion mixture.

Roast in the preheated oven until the pork is cooked to taste, 20 to 30 minutes, basting or brushing chops with pan juices occasionally. An internal temperature of 60 to 63 degrees C (140 to 145 degrees F) will ensure juicy, tender meat. Roasting time will vary greatly depending on the size of the chops, so check the temperature with an instant-read thermometer early and often.

Meanwhile, pour the reserved marinade into a saucepan, and add about 120ml of water, or as needed to achieve the desired thickness. Bring to a simmer on medium-high heat, whisking occasionally. Taste the sauce for seasoning and keep warm until needed.

To make the pineapple salsa, combine diced white onion, pineapple, fresh oregano, 1/4 teaspoon salt, and lime juice in a bowl and mix thoroughly.

Remove the pork from the oven, tent with foil, and let rest for 5 to 10 minutes before serving. While resting, drizzle the chops with the sauce and top with a spoonful of salsa.