Sunday Supper & More

Grilled pork chops with ancho chili spice rub

(Sally Pasley Vargas for The Boston Globe)
By Sally Pasley Vargas
Globe Correspondent / June 2, 2010

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Serves 4, with leftovers

2 tablespoons ancho chili powder
2 teaspoons dried oregano
1 teaspoon light or dark brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
Grated rind of 1 orange
1 clove garlic, finely chopped
6 bone-in center-cut pork chops (8 ounces each)
2 tablespoons olive oil
1. In a bowl with a fork, mix the chili powder, oregano, brown sugar, salt, pepper, and cumin. Stir in the orange rind and garlic.

2. Rub the pork chops with olive oil. Spread about 1 teaspoon of the chili mixture on both sides of each chop. Set aside for 15 minutes.

3. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

4. Set the chops on the grill. Cover and cook for 6 to 8 minutes, turning once, or until a meat thermometer inserted into the thickest part of a chop registers 160 degrees for pink meat. Cook 2 minutes more on each side for well done meat. Let chops rest for 5 minutes. Set aside 2 for the tacos. Serve with salsa.