Smoky Rubbed Chops

Originally published on June 18, 2011

When the weather finally turns warm after a long Ontario winter, there’s little that I love more than firing up the grill and getting the smell of good barbecue into the air. One of the first things to go on is usually some nice fatty chops, always with the bone in, as this adds to the flavour. It does take them a bit longer to cook though, so make sure that you do finish them in the oven not on the grill, as this will dry them out. Finish them off with a barbecue sauce during the last few minutes of cooking time or, just leave them as is to get the very most out of that delicious smoky flavour!


3 tablespoons brown sugar 
1 tablespoon paprika 
2 tablespoons cumin
1 tablespoon garlic powder
2 tablespoons coriander
1 teaspoon chili powder
1 teaspoon mustard powder
Pinch of cayenne pepper
Salt and pepper 
4 bone-in pork chops
1 tablespoon olive oil


1.) Preheat oven to 375 degrees Fahrenheit. Rinse pork chops and pat dry.

2.) In a resealable plastic freezer bag, place all spices and shake vigorously to mix thoroughly. Place pork chops in the bag and turn and shake until chops are completely coated with the rub. Place in fridge and let sit 1 – 4 hours.

3.) Brush grill with oil and set to medium-high heat. When hot, place pork chops on grill and grill for 3 minutes per side. Then flip in opposite direction to create hatch marks on the meat. Grill for 2 – 3 minutes, then flip and grill for another 2 – 3 minutes.

4.) Remove chops from grill and place pork chops in a shallow baking dish. Cover with lid or foil and bake in the oven for 15 – 2o minutes.

5.) Remove from oven and allow to rest for 5 minutes.

6.) Serve and enjoy!