4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick
2 tablespoons olive oil
1 1/2 teaspoons ground chipotle chile powder
1 1/2 teaspoons coarse salt
Zest of 1 large orange
2 teaspoons garlic, minced
1/3 cup honey
In a small bowl, stir 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 grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4–5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145°F. (medium rare) and 160°F. (medium).
During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes.