Pork Chops with Smoky Mole-Style Rub

By ebdonahue

Ingredients

• 1 tablespoon cumin seeds
• 2 tablespoons smoked sweet paprika
• 1 tablespoon muscovado or dark brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon toasted sesame seeds
• Four 1-inch-thick pork rib chops (about 2 3/4 pounds)
• Kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 22mins
Adapted from takingonmagazines.com

Preparation

Step 1

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then finely grind.

In a small bowl, whisk the ground cumin with the smoked paprika, brown sugar, chile powder, oregano, garlic, cocoa powder and sesame seeds.

Light a grill or preheat a grill pan. Season the pork chops with salt and pepper and rub 1 tablespoon of the spice mixture all over each chop.

Grill the chops over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, about 12 minutes. Transfer the pork chops to a carving board or platter and let them rest for 5 minutes before serving.

-- from Food & Wine Magazine, June 2013