COCOA-AND-CHILE-RUBBED PORK CHOPS

Cocoa-and-Chile-Rubbed Pork Chops image

Number Of Ingredients 6

2 quarts water
1 1/2 teaspoons crushed red pepper
4 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder

Steps:

In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of kosher salt and stir until the salt dissolves.
Add the pork chops and let brine at room temperature for 1 hour.
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 ancho powder with 1 tablespoon of kosher salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with extra-virgin olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.