Bring water to a boil in a saucepan.

Turn the heat off.

Add the guajillo chiles and ancho chiles to the sauce pan.

Cover with a lid.

Let sit for 5 minutes, or until chile is soft.

Meanwhile, char the garlic and onion.

(This will only take 1-2 minutes).

Watch carefully so as not to burn.

To a blender, add the garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

(Do not add the liquid from the reconsituted chiles).

Blend until smooth.

Pour the adobo sauce in a large container.

Cover each pork chop individually with adobo sauce.

(Make sure to add marinade to both sides).

Cover with plastic wrap.

Marinade in the refrigerator for 4 hours, preferably overnight.

Heat the grill.

Cook each pork chop for 4-5 minutes on each side, depending on the thickness of your chop.

Optional: In a small saucepan, cook the marinade and pour over the cooked pork chop.