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
1 tablespoon cumin seeds
2 tablespoons smoked sweet paprika
1 tablespoon muscovado or dark brown sugar
1 tablespoon ancho chile powder
1 tablespoon dried oregano
1 teaspoon granulated garlic
1 teaspoon unsweetened cocoa powder
1 teaspoon toasted sesame seeds
Four 1-inch-thick pork rib chops (about 2 3/4 pounds)
Freshly ground black pepper
How to Make It
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.
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.
The spice rub can be stored in an airtight container for up to 3 months.