Instructions: Roast chiles in dry skillet over medium heat until softened, 8 to 10 minutes. Remove stems and seeds. Chop chiles.

Saute chiles with onion and garlic in oil, 8 minutes. Add beer and broth and boil over medium heat until reduced by half, about 10 minutes.

Add sugar cane juice, cumin, coriander and salt and pepper to taste. Simmer over medium heat 30 minutes. Puree mixture in blender.

Place pork chops in glass dish and pour over marinade. Cover and refrigerate 24 hours.

Remove chops from marinade. Grill over medium-high heat until brown on both sides, 6 to 8 minutes.

Place in 13- by 9-inch baking pan, cover with foil and bake at 500 degrees until tender, 25 minutes.

This recipe yields 8 servings.

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