The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
2
2
1
1
1
1
1
1
1
4
Special Equipment
Need to make a substitution?
Preparation
Step 1
Prepare grill for direct-heat cooking with medium-hot charcoal.
Step 2
Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
Step 3
Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Step 4
Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.