Fill a 1 quart saucepan halfway full with water, then add the chiles, and bring to a boil. Cook until the chiles are soft, about 5 minutes. Remove from the heat, drain and discard the water. Remove the stems and seeds from the chiles.
Add the chiles, garlic, water, and vinegar to the container of a blender, and puree until smooth. Pour the puree into a pie plate. Add the pork chops, turning to coat well with the adobo puree.
Meanwhile, heat the vegetable oil in a 10 inch skillet. Add the pork chops and fry for about 3-4 minutes, flip, and then fry for another 3-4 minutes on the other side, until the chops are well cooked (but not overly cooked). Salt and pepper to taste. Serve immediately.