Your blender does nearly all the work for the flavor-packed adobo sauce that coats this succulent pork chop recipe.
For adobo sauce, cut peppers open; discard stems and seeds. Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 6 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well.
In a blender container or food processor bowl, combine drained pepper pieces, onion, tomato sauce, vinegar, flour, oregano, thyme, cumin seed, salt, black pepper, and garlic. Cover and blend or process until nearly smooth. Pour sauce into a large skillet.
Trim fat from meat. Place pork chops in sauce, turning once to coat both sides. Simmer chops, covered, over low heat about 30 minutes or until no pink remains in pork and juices run clear.
Arrange chops on a lettuce-lined serving platter. Spoon sauce over chops. If desired, garnish with sliced radishes and onion. Makes 4 servings.
Prepare the sauce as directed. Cover and chill for up to 3 days or freeze for up to 6 months.