Ingredients

The following ingredients have 4 Servings
  • 2 quarts water
  • 1 1/2 teaspoons crushed red pepper
  • 1/4 cup Kosher salt
  • 4 1-inch thick butterfly pork chops (or boneless pork loin chops)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon New Mexico Chile Powder (or ancho)
  • Extra-virgin olive oil for brushing

Instruction

  • In a large bowl, combine the water with the red pepper flakes, salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 - 1 1/2 hours.
  • Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and New Mexico Chile powder with 1 tablespoon of salt.
  • Drain the pork chops and pat dry.
  • Brush the pork chops generously with olive oil.
  • Roll the pork chops in the rub and pat to help coat the chops.
  • Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned and you can see grill marks beneath the rub.
  • Transfer the chops to the cool zone, close the grill lid and cook for about 10 -15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 5 minutes before serving.