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Grilled Southwestern Pork Chops

1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 large clove garlic -- finely chopped
2 1/2 pounds pork loin or rib chops -- about 1/2 inch thick (8 chops)

Mix all ingredients except pork. Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat). Spread chili powder mixture evenly on both sides of pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.

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