|(Sally Pasley Vargas for The Boston Globe)|
Grilled pork chops with ancho chili spice rub
Serves 4, with leftovers
|2||tablespoons ancho chili powder|
|2||teaspoons dried oregano|
|1||teaspoon light or dark brown sugar|
|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|
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.