Spice-Crusted Pork Chops

Some of our frequent guests tried to sway us against a new recipe for grilling pork chops. “They always turn out tough and overcooked.” Well, we didn’t want to be disagreeable, so we made this recipe just for ourselves. The recipe comes from the Weber grill cookbook, and is attributed to Jamie Purviance.

Sorry, guests. This recipe made succulent pork chops with an unbelievable flavor. We are planning to make up a container for the spice mixture used in this recipe (and the following recipe) for other dishes, too!


2 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp chipotle or ancho chile powder
1/2 tsp dried Mexican oregano
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 Tbsp vegetable oil
1 Tbsp red wine vinegar
6 center-cut pork rib chops, each about 8 oz. and 1 inch thick, trimmed of excess fat


In a small bowl mix the first eight ingredients. Set aside 1 tsp of the mixture for the following carrot slaw recipe. Add the oil and vinegar to the bowl and stir to combine.

Spread the paste on both sides of each pork chops. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350-450 degrees).

Grill the pork chops over direct medium heat, with the lid closed, until slightly pink in the center, 8-10 minutes, turning once. Remove from grill and let rest 3-5 minutes. Serve warm.

Serves 6.

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