Recipe printed from Jenn's Food Journey, Adapted from Food and Wine
- Serves 2 -
4 cups water
1 Tablespoon kosher salt
2 teaspoon red pepper flakes
2 garlic cloves, minced
2 thick boneless pork loin chops
1/2 Tablespoon unsweetened cocoa powder
1/2 Tablespoon light brown sugar
1/2 Tablespoon ancho chile powder
Mix together the water, kosher salt, red pepper flakes, and garlic. Place pork chops in a resealable bag place in a deep bowl. Pour the brine over the pork chops and seal the bag. Refrigerate for 2 hours. Remove pork from brine and rinse thoroughly.
In a small bowl, mix together the cocoa powder, brown sugar, and chile powder. Rub a little olive oil on both sides of each pork chop. Rub spice mixture on both sides and set aside.
Preheat grill to 350-375 degrees F. Clean and oil grill grates. Place pork over the fire and grill about 4-5 minutes per side or until the internal temperature reaches about 135-140 degrees F. Remove from grill and allow to rest for 5 minutes before serving. Enjoy!