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Grilled Giant Pork Chops with Adobo Paste

['2 1/2 tablespoons olive oil', '2 tablespoons paprika (not hot)', '1 1/2 tablespoons dried oregano, crumbled', '1 tablespoon minced garlic', '1 1/2 teaspoons ground cumin', '1 1/2 teaspoons dried hot red-pepper flakes', '1 1/2 teaspoons finely grated fresh lime zest', '1 1/2 teaspoons kosher salt', '1/4 teaspoon black pepper', '4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)', 'a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer']

Prepare grill for direct-heat cooking with medium-hot charcoal.
Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.

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