These spice-rubbed grilled pork chops get their awesomeness from a mix of crushed coriander seeds, chipotle chile powder, ground cumin, smoked paprika, and mustard powder. A combo of direct and indirect grilling makes for a great crust and juicy interior.
Grilled pork chops can be tricky. You want to subject them to the fire long enough so that they’re imbued with smoke but not so long that they dry out. And you want a spice rub with enough oomph to make itself known but not so much that you no longer experience that lovely and luscious innate porkiness. This recipe haas everything in balance. Amen to that.–Renee Schettler Rossi
Spice-Rubbed Grilled Pork Chops
- Quick Glance
- 10 M
- 25 M
- Serves 6
- 1 tablespoon coriander seeds, cracked
- 1 tablespoon chipotle chile powder
- 1 tablespoon kosher salt
- 1/2 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 3/4 teaspoon mustard powder
- Six (10 to 12 ounce) double-cut pork chops, see NOTE
- 3 tablespoons olive oil
- 1. Prepare and preheat a charcoal or gas grill to create two heat zones: high and low.
- 2. In a small bowl, combine the coriander, chipotle, salt, cumin, paprika, and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture and then rub the seasoned chops with the olive oil.
- 3. Sear the pork chops on the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low-heat side, cover the grill, and cook until the pork reaches an internal temperature of 140°F (60°C), 8 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes, and then serve.
- If you can’t find double-cut pork chops, use the thickest cut you can find and reduce the cooking time down, monitoring the internal temperature of the pork to discern the exact time to take the chop off the grill.