Ana Castro's Pork Chops with Mole Sauce - California Prunes

Ingredients

• 12 bone in pork chops
• 3 TBSP grapeseed or canola oil
• salt and pepper (to taste)
• 1 cup Brown sugar
• 4 cups Water
• 1/2 cup Salt
• Cinnamon stick
• 2 Bay leaves
• 2 Cloves of garlic
• 10 Peppercorns
• 1/3 cup Vegetable oil
• 6 Ancho Chiles
• 4 Guajillo chilis
• 2 Arbol chilis
• 1 thumb Ginger
• 1 medium Onion
• 8 cloves Garlic
• 3 tsp Salt
• 2 cups Almonds (sliced and toasted )
• 3 cups Prunes
• 1 Orange (no peel or pith)
• 1 quart Water
• Water for blending (as needed)
• 2 cups Orange juice
• 5 Black Peppercorns
• 1 Clove