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This Mexican-inspired spice rub is also delicious on steak and chicken legs. The combination of paprika and ancho chile powder enhances the meat’s smoky grilled flavor. Slideshow: Perfect Pork Chops 

Jamie Bissonnette
Jamie Bissonnette
June 2013

Gallery

Credit: © Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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