WHY THIS RECIPE WORKS: The reality of many grilled pork chops is burnt exteriors, tough meat, and barely a hint of flavor. We wanted a recipe for pork chops with perfectly seared crusts, juicy and tender meat, and bold
Mexican-inspired flavor. Rib chops were our top choice for their intense porky flavor and juiciness. Brining the chops in a solution of water, salt, and sugar seasoned the pork throughout and kept it juicy on the grill. A dry rub was the best way to give the brined pork deep flavor: Two different kinds of dried chiles added layers of flavor and a subtle heat, while brown sugar encouraged browning and rounded out the flavor of the pork. If the pork is enhanced
(injected with a salt solution), do not brine, but increase the salt amount in the spice rub to 2 teaspoons.

Serves 4

INGREDIENTS

• Salt
• 3 tablespoons granulated sugar
• 4 (12-ounce) bone-in pork rib or center-cut chops, 1½ inches thick, trimmed
• 1 dried chipotle chile, stemmed, seeded, and torn into ½-inch pieces (1½ tablespoons)
• ½ dried ancho chile, stemmed, seeded, and torn into ½-inch pieces (2 tablespoons)
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 2 teaspoons packed brown sugar

INSTRUCTIONS

1. Dissolve 3 tablespoons salt and granulated sugar in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour.
2. Meanwhile, toast chipotle and ancho chiles in 8-inch skillet over medium heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer chiles to spice grinder and let cool slightly. Add oregano and garlic powder and process until finely ground, about 10 seconds. Transfer mixture to bowl and stir in brown sugar and ¼ teaspoon salt.
3. Just before grilling, remove chops from brine, pat dry with paper towels, and rub with spice rub.
4. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
5. Clean and oil cooking grate. Place chops on hotter side of grill and cook (covered if using gas) until well browned on both sides, 2 to 4 minutes per side. Move chops to cooler side of grill, cover, and continue to cook until pork registers 145 degrees, 7 to 9 minutes, flipping chops halfway through cooking. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve.