| 3 | c | Adobo Marinade |
| 8 | | Loin pork chops; 1-inch thick |
| 3 | c | Spicy Apple Chutney |
| | ADOBO MARINADE |
| 2 | c | Drained canned tomatoes |
| 3 | tb | Ancho chile powder |
| 3 | tb | Pasilla chile powder |
| 1 | | Canned chipotle; seeded and diced |
| 1 | tb | Honey |
| 1 | tb | Dark brown sugar |
| 3 | tb | Red wine vinegar |
| 1 | ts | Cayenne |
| 1/4 | c | Chopped garlic |
| 1/4 | c | Olive oil |
| | SPICY APPLE CHUTNEY |
| 2 | md | Oranges |
| 2 | tb | Unsalted butter |
| 1/2 | c | Coarsely chopped red onion |
| 1 | tb | Minced jalapeno |
| 2 | tb | Finely diced ginger |
| 2 | c | Fresh orange juice |
| 2 | tb | Vinegar |
| 1/2 | c | (packed) light brown sugar |
| 3 | tb | Honey |
| 8 | | Granny Smith Apples; peeled, cored, sliced thinly |
| | Cilantro |
| 2 | tb | Finely diced red bell pepper |
| | Salt and freshly ground pepper |
