cocoa and chili rubbed pork chops

2 quarts water
1 1/2 t. crushed red pepper
Kosher salt
4 Pork loin chops
1 T. unsweetened cocoa powder
1 T. light brown sugar
1 T. pure ancho chili powder
Extra virgin olive oil

In large bowl, combine water with red pepper and 1 1'2 t. salt and stir until salt dissolves. Add the pork chops and let brine at room temp. for 1 hour.
Set up a grill with both direct and indirect heat. In a bowl, mix the cocoa, sugar, and chili powder with 1 T. salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to hp it adhere. Grill over moderately high heat for 4 min,. turning the chops once or twice until lightly browned. Transfer chops to indirect heat, cover, and grill for about 15 min. until an instant read thermometer reads 135 for medium meat. Let chops rest 10 min. before serving.

notes -If you use regular salt, be sure to use about half of what's called for. I don't think you'd have to brine them for a whole hour, but it does make them nice and tender. And you could probably do them in the oven or on the stovetop, but the grill really adds some nice flavor that goes well with the cocoa.