Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

6 large fresh poblano chiles, *	1 Cup low-salt chicken broth
-stemmed	1/2 Cup orange juice
1 Tsp cumin seeds	5 Tsp ancho chile powder, **
12 ounces unpeeled Yukon Gold	-divided
-potatoes or	1 Tbl honey
-baby Dutch potatoes, cut into	1 Tbl Italian double-concentrated
-1/3-inch	-tomato
-cubes (about 2 1/2 cups)	-paste***
1 1/4 Cup coarsely grated sharp	1 cinnamon stick
-white cheddar	1 garlic clove, pressed
-cheese (about 4 ounces)	1 Tbl coarse kosher salt
1 Tbl chopped fresh oregano plus	6 1-inch-thick pork loin chops on
-oregano	-bone, frenched
-leaves for garnish	Olive oil

Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.

Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.

Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.

Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.

Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.

Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.