- 6 porterhouse (bone-in loin) pork chops (1/2-inch thick)
- 3 ancho chile pepper
- 1/4 teaspoon Mexican oregano
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1/3 cup apple cider vinegar
- Toast ancho chiles lightly in a skillet or on a griddle or comal, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
- Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
- Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with warm corn tortillas, if desired.