Pork Loin Chops (I like mine thin cut and boneless for fast/easy cooking)
Ghee or butter
Canned chipotle peppers in adobo sauce (optional)
Fresh pineapple rings or chunks (canned works too but fresh is best)
Adobo dry rub ingredients
1 Tablespoon Ground Annatto seeds/Achiote
1/2 Tablespoon Ground New Mexico Or Ancho Chiles
1/2 Tablespoon Paprika
1 Teaspoon Ground All Spice
1/2 Tablespoon Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Onion Powder
1 Teaspoon Garlic Powder
1/2 Tablespoon Sea Salt
1/2 Teaspoon Pepper
Mix all adobo rub ingredients - if you're like me, you have a dedicated spice grinder (mine is a coffee grinder that I use only for spices), and you will grind your own spices. If not, there is no shame in using ground spices
Pat pork dry with a paper towel
Generously cover both sides of all pork chops in dry rub.
If you want a spicier more moist marinade you can add a few tablespoons of the chipotle adobo. I'd say start with the dry rub and if its not spicy enough increase the heat with the chipotle stuff.
Cover and refrigerate overnight or longer
In a high heat pan melt enough ghee or butter to coat the bottom of the pan, sear the chops until there is color on one side and flip them over while the pan is still high heat. Once flipped, turn the heat down to medium or medium low and cool until done - this will vary based on the thickness of your chops.
Once pork is done, remove from heat and bring the pan back up to high heat.
Sear your pineapple on both sides until a nice caramelization is shown
Serve up your pork with pineapple and lime. Other garnishes include guac, chopped cilantro and onion.