Rub the garlic over the chops; cover and leave in refrigerator for 5 hours.
To make the sauce put the chillies in a saucepan, cover with water, and bring to the boil; cook for 3 minutes. Drain. Remove the stems and cut chillies in half length ways. Discard white pith and seeds. Put chillies in a blender or food processor, add the tomatoes, onions, garlic and salt and process until smooth; set aside.
Heat the oil in a frying pan. Fry the chops for 5 minutes on each side or until brown.
Pour over the chilli mixture and simmer, uncovered, for 15 minutes.
Put chops on a warmed serving plate, spoon over sauce.