Pork Chops with Smoky Mole-Style Rub

• 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

1. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.
2. Transfer to a spice grinder and let cool, then finely grind.
3. In a small bowl, whisk the ground cumin with the smoked paprika, brown sugar, chile powder, oregano, garlic, cocoa powder and sesame seeds.
4. Light a grill or preheat a grill pan.
5. Season the pork chops with salt and pepper and rub 1 tablespoon of the spice mixture all over each chop.
6. 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.
7. Transfer the pork chops to a carving board or platter and let them rest for 5 minutes before serving.

cumin seeds, paprika, muscovado, chile powder, oregano, garlic, cocoa, sesame seeds, pork, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/pork-chops-smoky-mole-style-rub (may not work)