Season the pork lightly on both sides with salt and pepper. Set them aside. Remove the stems and seeds from the chile negro and chile ancho. Slice the onion into strips and peel the garlic. Reserve 1/3 of the onion for later in the recipe.

In a deep skillet, preheat 2-3 tbsps. of avocado oil. Add 2/3 of onion and all of the garlic. Sauté for 6-7 minutes. Add all the dried chiles and cook for 2-3 minutes, stirring and flipping peppers often.

Mix in the spices, minus the bay leaves and sauté for 1 minute. Pour in 3 cups of water or chicken broth. Bring up to a light simmer and cook for 10 minutes. Cover and let it sit off the heat for 10 minutes.

Transfer all the softened chiles with aromatics, spices and liquid to the blender. Season with salt, to taste. Blend on high until it is very smooth.

In that same skillet, preheat 3-4 tbsps. of avocado oil to medium high heat. When the oil is hot, sear the pork chops for 3 minutes per side. Transfer them to a plate.

In that same skillet, pour in 2 more tbsps. of oil. After 2 minutes, add the reserved onion. Sauté for 3 minutes. Pour in 2/3 of the salsa Negra from the blender. Keep the lid to the skillet nearby because the salsa will pop and boil quickly. Stir well to combine with the onion. Reduce the heat to below medium.

Taste the salsa for salt and season to your liking with salt. Transfer the pork chops back into the skillet with the salsa, making sure they are covered in salsa. Add the bay leaves. Reduce the heat to a gentle simmer, cover partially and continue cooking for 30-40 minutes. You want the salsa to reduce and thicken. The pork will become very tender. Serve with your favorite side of rice and warm corn tortillas.