You can substitute another smoked chile powder per heat preference.
- 2 Tablespoons olive oil
- 1½ Teaspoon ground chipotle
- 1½ Teaspoon coarse salt
- Grated zest of 1 large orange
- 2 Teaspoons minced garlic
- 4 porterhouse (bone-in loin) pork chops, about ¾-inch thick
- 1/3 Cup honey
In a small bowl, stir the oil, ground chipotle, salt, orange zest, and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.
Prepare a medium-hot fire in a grill. Place the chops on the grill and close the lid. Grill over direct heat, turning once, 4 to 5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145 degrees F (medium rare) and 160 degrees F (medium). During the last 2 minutes, brush the chops on both sides with the honey. Remove from the grill and let rest for 3 minutes before serving.