I got this general recipe from our friend Mark after he read the Salt Fat Acid Heat book. Pre-salting the meat really does work!
The night before, season pork chops (I used boneless) on both sides with salt. 1 1/8 t. for each pound. Refrigerate overnight. This will break down the fats.
Generally: Mix equal parts cumin, chili powder, and curry. Add 3 times that amount in brown sugar. A bit of black pepper.
Rub on the chops just before grilling.
1/2 t. cumin
1/2 t. chili powder
1/2 t. thai red curry powder
1 T. or so of brown sugar
1/4 t .or so of pepper
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