CHILI-RUBBED PORK CHOPS

CHILI-RUBBED PORK CHOPS
Spice rubs are the secret of a good barbecue.
Although summer is the time for fresh herbs,
dried ones make a better rub—they don’t burn as quickly
over the high heats and can sit overnight without wilting.

2 tsp. chili powder
1-1/2 tsp. packed light brown sugar
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. table salt
¼ tsp. black pepper
20-oz. lean pork loin, boneless center-cut chops, four 5-oz. pieces
1 spray cooking spray

Mix the chili powder, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.
Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a half-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.

Spray the grill rack or large grill pan with nonstick spray, heat the grill or set the pan over medium heat.

Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more (An instant read thermometer inserted in the thickest part of a chop should register 160^.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving.