Pork loin chops with Cascabel and Grapefruit Sauce

Step 1: Remove stems and seeds from the chiles and using a cast iron skillet or in and oven at 250 degrees F dry roast the chiles for a few minutes (under 5 minutes); shake a few times but not allow chiles to blacken. Add chiles to the water in a pan and simmer on low for 20 minutes; allow to cool and then taste the chile water and if water is not bitter add 1/2 cup of the water and the chiles to a blender (if it is bitter use plain water) and puree along with the garlic; strain. Stir in the fruit juices to the strained chile water along with the allspice and salt. Add pork to marinade and refrigerate overnight.

Step 2: Remove pork and bring it to room temperature; reserve marinade.

Step 3: In a skillet on high heat add the olive oil and bring to almost smoking and then reduce heat to medium. Sear the pork in the skillet until browned (1-2 minutes per side); pour off excess fat and set aside.

Step 4: Preheat oven to 450 degrees F.

Step 5: In an ovenproof pan on medium heat add the marinade and reduce by 1/2. Add the meat and place pan in oven and roast for 40 minutes or until internal temperature is 140 degrees F (you may need to add some water if it gets too dry).

Step 6: Serve the pork chops with the sauce.