Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Christina Holmes

How to Make It

Step 1    

In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then finely grind.

Step 2    

In a small bowl, whisk the ground cumin with the smoked paprika, brown sugar, chile powder, oregano, garlic, cocoa powder and sesame seeds.

Step 3    

Light a grill or preheat a grill pan. Season the pork chops with salt and pepper and rub 1 tablespoon of the spice mixture all over each chop.

Step 4    

Grill the chops over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, about 12 minutes. Transfer the pork chops to a carving board or platter and let them rest for 5 minutes before serving.

Make Ahead

The spice rub can be stored in an airtight container for up to 3 months.

Suggested Pairing

Merlot often has a chocolaty note—perfect with the cocoa in this rub. Try one from Washington state.

You May Like

Aggregate Rating value: 4

Review Count: 3829

Worst Rating: 0

Best Rating: 5