You can use loin chops or rib chops for this recipe. Loin pork chops are cut from the front of the center loin and have a tasty nugget of tenderloin nestled next to the T-bone. They are juicy and delicious—a favorite for grilling. Rib pork chops are equally tasty but don't have the tenderloin. Beware of this spice rub: It is not for the faint of heart. The salsa cools it down a little, but not completely! If the rub is to your liking, try it on pork loin or spareribs too.
Ancho chili powder is made from ground ancho chilies, which are mildly hot. The powder is stronger-tasting than other chili powders and is generally available in Hispanic and specialty markets. If you cannot find it, substitute any chili powder. We suggest trying Nirmala's Wild Fire Chili Blend. To toast the cumin seeds, spread them in a small, dry skillet and cook over medium-high heat for about 60 seconds or until fragrant. Crush the seeds with a skillet. Measure after crushing.