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 dry 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 has everything in balance. Amen to that.–David Leite

Grilled Pork Chops FAQs

What is a double-cut pork chop?

Depending on where you live, you might have never heard of double-cut pork chops. Basically, it’s a chop with 2 ribs attached. Makes sense, right?  If you can’t find double-cut pork chops, use the thickest chop you can find and reduce the cooking time.

How can I tell when pork chops are done cooking? 

The safe internal temperature for fresh cuts of pork is 145°F (63°C). Use a digital cooking thermometer inserted horizontally into your chop to determine when to pull your meat off of the grill.

What should I serve with these spice-rubbed grilled pork chops?

Sauteed summer squash or grilled veggies. A flatbread or naan that is heated on the grill until soft would be a lovely addition as well. 

Four spice-rubbed grilled pork chops on a baking sheet with a pair of metal tongs

Spice-Rubbed Grilled Pork Chops

5 / 3 votes
These dry rub grilled pork chops are coated in a blend of crushed coriander seeds, chipotle chile powder, ground cumin, smoked paprika, and mustard powder. They're cooked using both direct and indirect heat for the best flavor and tenderness.
David Leite
Servings6 servings
Calories555 kcal
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes


  • 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
  • 3 tablespoons olive oil


  • Prepare and preheat a charcoal or gas grill to create two heat zones: high and low.
  • 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.
  • 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 145°F (60°C) on a meat thermometer, 8 to 12 minutes.
  • Move the pork to a cutting board, let it rest for 5 to 10 minutes, and then serve.
Michael Symon's Playing With Fire Cookbook

Adapted From

Playing With Fire

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Serving: 1 pork chopCalories: 555 kcalCarbohydrates: 1 gProtein: 68 gFat: 29 gSaturated Fat: 9 gTrans Fat: 1 gCholesterol: 209 mgSodium: 713 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Michael Symon. Photo © 2018 Ed Anderson. All rights reserved.

Recipe Testers’ Reviews

These dry rub grilled pork chops are a dish I’d make again and again. It takes almost no time to mix up the spice mixture and the total grill time is only about 17 minutes. I loved the flavor of these chops but some people at the table said the chipotle chili powder was a little spicy. The beauty of this recipe is that you can use this spice mix on just about any meat.

These spice-rubbed grilled pork chops really hit the spot. Simple, fast, and delicious. A few minutes to measure and mix up the spice rub and a few more to season the chops and you’re ready to grill. They cooked up quickly and the two-zone heating method worked nicely.

I had to keep a careful eye on the first side at high heat as I had several flare-ups because of the oil and needed to move the pork chops around a bit. That settled down by the time they were ready to flip. We’ll definitely be having these again. I served them with roasted potatoes and a simple green salad.

These spice-rubbed grilled pork chops are probably the best quick meal I’ve cooked in a long time. So little effort to get such flavor and flair for a weeknight dinner. (Although I’d be happy to serve these to guests, too!)

I loved the imaginative combination of spices; I would not have thought to combine chipotle with the coriander and mustard powder in particular, but the mixture brought a lot of complexity and bold flavors so that the simple preparation worked spectacularly.

My only issue with the recipe was sourcing the double-cut pork chops, which I was unable to find at my local grocery. I substituted regular thick-cut pork chops and just shortened the cooking time, so no harm, no foul! I’m really pleased to have this addition to my dinner rotation, since finding unique pork recipes can be difficult. Most fall in the sweet/fruity sauce or Asian marinade categories, so this is a happy discovery.

I served this with scallion mashed potato cakes, corn on the cob, a green salad, and some farmer’s market blue cheese walnut bread. Delicious!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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