Ingredients
- Bone-in pork chops
Dry Rub (1 tablespoon of each):
- Black peppercorns
- Cumin seeds
- Coriander seeds
- Fennel seeds
- Sea salt
- Smoked paprika
Make the Rub
In your mortar and pestle or spice grinder, add the peppercorns, cumin seeds, coriander seeds, and fennel seeds.
Grind until coarse – you want the spices cracked open but not powder. You should still see texture. The oils release when you crack them fresh like this.
Transfer to a bowl and mix in the salt and smoked paprika.
Get Your Grill Hot
Fire up your grill to high heat. You want it screaming hot for a good sear.
Season the Chops
Coat the pork chops liberally with the spice mix. Really press it in on both sides – the rub should stick to the meat, not fall off.
Don’t hold back – you need enough to form a crust.
Grill Them
Put the chops on the hot grill. Don’t touch them for ~4 minutes – let that crust develop.
Flip once and grill another ~4 minutes.
For thick chops (over an inch), go ~5-6 minutes per side. You want ~145F internal.
Rest Before Cutting
Pull the chops off and let them rest for ~5 minutes.
This lets the juices redistribute so they don’t all pour out when you cut in. The internal temp will also climb a few degrees while resting.
Slice and serve. The crust from the spices should be dark and fragrant, the inside juicy.
Grilled Herb Pork Chop
Ingredients
- Bone-in pork chops
Dry Rub
- 1 tbsp Black peppercorns
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 1 tbsp Sea salt
- 1 tbsp Smoked paprika
Instructions
- Grind peppercorns, cumin seeds, coriander seeds and fennel seeds until coarsely cracked.
- Mix ground spices with salt and smoked paprika.
- Heat grill to high heat.
- Coat pork chops generously with spice rub on all sides, pressing to adhere.
- Grill 4 minutes per side for 1-inch chops (5-6 minutes per side for thicker cuts) until internal temp reaches 145F.
- Rest chops 5 minutes before slicing and serving.
