Directions

1. Place pork chops in a heavy-duty resealable plastic bag; set aside. In small bowl, stir together 3/4 cup olive oil, 3 Tbs ancho chile powder and 6 Tbs garlic; pour over pork chops. Seal bag and refrigerate for at least 4 hours.
2. Ancho Chile-Honey Sauce: Meanwhile, heat 2 Tbs oil in medium skillet over medium. Add onion; cook and stir until onion is translucent (about 5-6 minutes). Stir in water, honey, 1 Tbs chile powder, cinnamon, cloves and salt. Bring mixture to a boil; reduce heat and simmer for 6-8 minutes to combine flavors.
3. When ready to cook pork, preheat grill to medium-high heat. Remove pork chops from marinade and place on hot grill; discard marinade. Grill for about 5-6 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
4. Serve grilled pork with sauce.