Season both sides of the chops with salt and pepper.
Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
Cook the meat on low for 10 minutes on each side until no longer pink.