In a small food processor, blend the ancho peppers until finely powdered. Whisk together with the remaining seasonings. Pat the pork chops dry and thoroughly coat them in the mole rub. Let sit for at least 1 hour to bring up to room temperature.

When ready, heat the grill with the burners set to medium. Maintain the temperature between 350°F and 400°F (you can help cool the grill by opening the lid for a minute or two).

Add the pork chops to the grills and cook 5 to 6 minutes per side. Note: do not continuously flip the pork chops. Let them sit for the full 5 to 6 minutes (depending upon thickness) before flipping them for the remaining 5 to 6 minutes. Cook until an internal temperature reads about 140°F.

Remove from the grill and let sit for 10 minutes to allow the juices to redistribute and for the pork to come up to an internal temperature of 145°F.

Serve immediately. Enjoy!