Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
Ginger Plum BBQ Sauce:
Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
White and Orange Yam Salad:
Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.