Place chops in a resealable plastic bag set in a bowl. Add pineapple, chili pepper, chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to a blender. Blend until smooth. Pour marinade into the bag, massage pork to coat evenly, seal, and refrigerate overnight or up to 48 hours.

Preheat oven to 325°F (165°C).

Heat olive oil in an oven-safe pan over medium-high heat. Remove pork from marinade, scraping off excess. Reserve marinade for sauce. Sear pork chops on each side until lightly browned, about 3 minutes per side. Remove to a plate.

Add yellow onion, cumin, and dried oregano to the pan. Cook for 1 minute, stirring. If dry, add a drizzle of oil.

Turn off heat, pour in water, stir to deglaze the pan, and place seared pork chops on top of the onion mixture.

Roast in the preheated oven for 20-30 minutes, basting with pan juices. Check temperature with a thermometer to ensure internal temperature reaches 140-145°F (60-63°C).

Meanwhile, pour reserved marinade into a saucepan, add water as needed, and simmer on medium-high heat while whisking. Adjust seasoning. Keep sauce warm until serving.

To make salsa, mix yellow onion, diced pineapple, fresh oregano, salt, and lime juice in a bowl.