Ancho & Cocoa Rubbed Pork Chops

We've been in our new apartment with sexy 500sq ft terrace for a hair over a month now. Grilling has become a pretty regular thing! My father emailed me this recipe from Cooking dot com for Ancho & Cocoa grilled pork chops, which I knew I had to make happen:

RECIPE INGREDIENTS 2 quarts  water 1 1/2 teaspoons  crushed red pepper Kosher salt 4   1 1/2-inch-thick boneless pork loin chops 1 tablespoon  unsweetened cocoa powder 1 tablespoon  light brown sugar 1 tablespoon  pure ancho chile powder Extra-virgin olive oil  for brushing

DIRECTIONS

In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.

Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit). In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.

I took it upon myself to modify the recipe to use 1/2 inch pork chops (the thought of a slab of 1.5 inch meet didn't sound entirely appealing) and I allowed my cuts to brine for a full 24-four hours in the fridge.

My husband mandated his own modification with the grill work, admitting "I don't know how to make a cool zone, so I'm going to do this my way."

Results? These pork chops are our new religion. My secret weapon at dinner parties. I'm taking the credit on this one: lengthy-brine, thinner chops and high quality cocoa.