22 Spicy Pork Chop Rubs Recipes Delicious

Bold flavors and juicy pork chops are a match made in culinary heaven, and we’ve got the ultimate collection to spice up your dinner routine! Whether you’re craving something smoky, sweet, or with a fiery kick, these 22 spicy pork chop rubs will transform your meal into a mouthwatering masterpiece. Get ready to elevate your cooking game and tantalize your taste buds—let’s dive into these delicious recipes!

Smoky Paprika Pork Chop Rub

Prepare to have your taste buds do a happy dance with this Smoky Paprika Pork Chop Rub that’s about to become the star of your dinner table. Perfectly balancing smokiness with a hint of sweetness, this rub is your ticket to transforming ordinary pork chops into a mouthwatering masterpiece.

Ingredients

• 2 tbsp smoked paprika
• 1 tbsp granulated garlic
• 1 tbsp dark brown sugar, packed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 bone-in, pasture-raised pork chops (1 inch thick)
• 1 tbsp extra virgin olive oil

Instructions

1. In a small bowl, whisk together the smoked paprika, granulated garlic, dark brown sugar, kosher salt, and freshly ground black pepper until fully combined.
2. Pat the pasture-raised pork chops dry with paper towels to ensure the rub adheres properly.
3. Generously apply the rub mixture to both sides of each pork chop, pressing gently to adhere.
4. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the pork chops in the skillet and cook for 4 minutes on the first side, or until a golden-brown crust forms.
6. Flip the pork chops and reduce the heat to medium. Cook for an additional 5 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer the pork chops to a plate and let them rest for 5 minutes before serving to allow the juices to redistribute.

The result? Juicy, flavor-packed pork chops with a smoky-sweet crust that’s downright addictive. Serve them atop a creamy polenta or alongside a crisp apple slaw for a meal that’s sure to impress.

Garlic Herb Pork Chop Rub

Howdy, food enthusiasts! If you’re on the hunt for a pork chop recipe that’ll knock your socks off with flavor, you’ve just struck gold. This Garlic Herb Pork Chop Rub is like a secret handshake for your taste buds—unforgettable and utterly delicious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill or skillet to medium-high heat, aiming for a steady 375°F to ensure a perfect sear without burning.
2. In a small bowl, combine the minced garlic, rosemary, thyme, kosher salt, black pepper, and smoked paprika to create your rub.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly and you get that coveted crust.
4. Lightly brush each pork chop with extra virgin olive oil, then generously apply the garlic herb rub to both sides, pressing gently to adhere.
5. Place the pork chops on the grill or skillet, cooking for about 4-5 minutes per side, or until the internal temperature reaches 145°F for a juicy, medium finish.
6. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is as succulent as the last.

Boom! You’ve just mastered the art of the perfect pork chop. The exterior boasts a smoky, herbaceous crust, while the inside remains tender and bursting with garlicky goodness. Serve these bad boys atop a mound of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Brown Sugar and Chili Pork Chop Rub

Buckle up, buttercups, because we’re about to take your pork chops from ‘meh’ to ‘more, please!’ with a rub that’s the perfect mix of sweet, spicy, and everything nice. This isn’t just dinner; it’s a flavor explosion that’ll have your taste buds doing the cha-cha.

Ingredients

• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 4 bone-in, pasture-raised pork chops (about 1 inch thick)
• 1 tbsp clarified butter

Instructions

1. Preheat your grill or cast-iron skillet to medium-high heat (375°F) to ensure a perfect sear without burning the sugar in the rub.
2. In a small bowl, whisk together the dark brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, and sea salt until fully combined. Tip: For an even more intense flavor, let the rub sit for 10 minutes before applying to allow the spices to meld.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly. Generously coat both sides of each chop with the spice mixture, pressing gently to adhere.
4. Melt the clarified butter in your skillet or brush it onto the grill grates to prevent sticking. Place the pork chops on the grill or in the skillet, cooking for 4-5 minutes per side. Tip: Resist the urge to move the chops around; letting them sit ensures a beautiful crust forms.
5. Use a meat thermometer to check for an internal temperature of 145°F for perfectly juicy pork. Let the chops rest for 3 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm without steaming.

These pork chops emerge with a caramelized crust that’s sticky, spicy, and slightly smoky, while the inside remains tender and juicy. Serve them atop a mound of creamy mashed sweet potatoes or slice them up for a killer sandwich that’ll make lunch the highlight of your day.

Cajun Spiced Pork Chop Rub

Ever had a pork chop that made you want to write home about it? Well, buckle up, because this Cajun Spiced Pork Chop Rub is about to take your taste buds on a joyride they won’t forget. It’s the kind of dish that’ll have you flexing your culinary muscles with pride, and the best part? It’s ridiculously easy to whip up.

Ingredients

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp clarified butter

Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and sea salt to create the rub.
2. Pat the pork chops dry with paper towels to ensure the rub adheres properly.
3. Generously coat each pork chop with the rub, pressing gently to adhere. Let them sit at room temperature for 15 minutes to absorb the flavors.
4. Heat clarified butter in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the pork chops in the skillet, cooking for 4-5 minutes on each side, or until a meat thermometer reads 145°F for perfect medium doneness.
6. Remove the pork chops from the skillet and let them rest for 5 minutes before serving to allow the juices to redistribute.

Bold flavors and a killer crust make these pork chops a standout. Serve them atop a mound of creamy garlic mashed potatoes or alongside a crisp, tangy coleslaw for a meal that’s anything but ordinary.

Maple Mustard Pork Chop Rub

Dive into a flavor fiesta with these Maple Mustard Pork Chops, where sweet meets sassy and your taste buds throw a party. Perfect for when you’re craving something effortlessly gourmet but refuse to compromise on fun.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1/4 cup pure maple syrup, grade A dark amber
• 2 tbsp Dijon mustard, coarse-ground
• 1 tbsp whole grain mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter
• Sea salt, finely ground, to season

Instructions

1. Preheat your cast-iron skillet over medium-high heat for 5 minutes until it’s smoking hot. Tip: A properly heated skillet ensures a perfect sear.
2. While the skillet heats, whisk together maple syrup, Dijon mustard, whole grain mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl until fully combined.
3. Pat the pork chops dry with paper towels and season both sides generously with sea salt.
4. Add clarified butter to the skillet, swirling to coat. Immediately place the pork chops in the skillet, searing for 3 minutes per side without moving them. Tip: Resist the urge to peek; a good sear needs uninterrupted contact.
5. Reduce heat to medium. Brush the maple mustard mixture over the pork chops, flip, and brush the other side. Cook for an additional 4 minutes per side, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for precision.
6. Remove from heat and let rest for 5 minutes before serving to allow juices to redistribute.

How about that? These chops boast a sticky, caramelized crust with a punchy mustard kick, balanced by maple’s mellow sweetness. Serve them atop a heap of garlicky greens or with a side of roasted sweet potatoes for a plate that’s as vibrant as it is delicious.

Coffee Crusted Pork Chop Rub

Ever wondered what happens when your morning coffee crash-lands onto a juicy pork chop? Magic, that’s what. This Coffee Crusted Pork Chop Rub is here to turn your dinner from ‘meh’ to ‘more, please’ with a bold, smoky kick that’ll have your taste buds doing backflips.

Ingredients

• 2 thick-cut, bone-in pork chops (about 1 inch thick)
• 2 tablespoons finely ground dark roast coffee
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and heat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
2. While the skillet heats, pat the pork chops dry with paper towels to ensure a perfect sear.
3. In a small bowl, whisk together the ground coffee, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
4. Rub the spice mixture evenly over both sides of the pork chops, pressing gently to adhere.
5. Add the olive oil to the skillet, then carefully place the pork chops in the pan. Sear for 3 minutes per side until a dark crust forms.
6. Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
7. Remove the pork chops from the oven and let them rest on a cutting board for 5 minutes before serving to allow the juices to redistribute.

Perfectly seared with a crust that’s packed with depth and a hint of bitterness from the coffee, these pork chops are a symphony of flavors. Serve them atop a creamy polenta or with a side of roasted Brussels sprouts for a meal that’s anything but ordinary.

Asian Inspired Five Spice Pork Chop Rub

Zesty and zingy, this Asian Inspired Five Spice Pork Chop Rub is about to take your taste buds on a first-class flight to Flavor Town—no passport required. Perfect for those who like their dinners with a side of adventure and a sprinkle of humor, this dish is a game-changer for the grill master in all of us.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tsp five-spice powder
• 1 tsp smoked paprika
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the granulated sugar, kosher salt, black pepper, five-spice powder, and smoked paprika until fully combined.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly, then generously coat both sides with the spice mixture.
4. Place the pork chops on the grill and cook for 5 minutes on each side, or until the internal temperature reaches 145°F for medium doneness, using a meat thermometer for accuracy.
5. During the last minute of cooking, brush each pork chop with clarified butter to add a rich, glossy finish.
6. Remove the pork chops from the grill and let them rest for 3 minutes to allow the juices to redistribute, ensuring a moist and flavorful bite.

Packed with a punch, these pork chops boast a crispy, caramelized exterior that gives way to a juicy, tender interior. Serve them atop a mound of jasmine rice or alongside a vibrant slaw for a meal that’s as visually stunning as it is delicious.

Lemon Pepper Pork Chop Rub

Lemon pepper pork chop rub is the culinary equivalent of a summer fling—bright, zesty, and unforgettable. Let’s turn those humble chops into the star of your dinner table with a rub that packs a punch and a personality to match.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp freshly cracked black pepper
• 1 tbsp finely grated lemon zest
• 2 tsp kosher salt
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your grill or cast-iron skillet to medium-high heat (400°F) to ensure a perfect sear.
2. In a small bowl, combine the freshly cracked black pepper, finely grated lemon zest, kosher salt, granulated garlic, onion powder, and cayenne pepper to create the rub. Tip: For an extra zing, add the lemon zest last to preserve its vibrant oils.
3. Pat the pasture-raised pork chops dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub to both sides of each pork chop, pressing gently to embed the spices into the meat.
5. Drizzle the extra-virgin olive oil over the chops, then place them on the grill or skillet. Cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for medium-rare. Tip: Avoid moving the chops too soon to get those picture-perfect grill marks.
6. Remove the pork chops from the heat and let them rest for 3 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm without steaming.

Now, these lemon pepper pork chops boast a crust that’s audibly crisp, giving way to succulent, flavorful meat. Serve them atop a mound of creamy polenta or alongside a crisp, citrusy salad for a meal that’s anything but ordinary.

Rosemary Garlic Pork Chop Rub

Get ready to elevate your pork chop game with a rub that’s bursting with flavor and personality, because this Rosemary Garlic Pork Chop Rub is about to become your new best friend in the kitchen.

Ingredients

• 2 tbsp finely chopped fresh rosemary
• 3 cloves garlic, minced
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 tbsp extra-virgin olive oil

Instructions

1. In a small bowl, combine the finely chopped fresh rosemary, minced garlic, coarse sea salt, freshly ground black pepper, smoked paprika, and crushed red pepper flakes. Tip: For the best flavor, use fresh rosemary and garlic.
2. Drizzle the extra-virgin olive oil over the dry ingredients and stir until a paste forms. Tip: The oil helps the rub adhere to the pork chops and enhances the flavors.
3. Pat the pork chops dry with paper towels to ensure the rub sticks properly.
4. Generously apply the rub to both sides of the pork chops, pressing gently to adhere. Tip: Let the pork chops sit with the rub for at least 30 minutes at room temperature to allow the flavors to penetrate.
5. Preheat your grill or skillet to medium-high heat (about 375°F).
6. Cook the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F for medium-rare. Avoid overcooking to keep the chops juicy.
7. Remove the pork chops from the heat and let them rest for 5 minutes before serving to allow the juices to redistribute.

Unleash the magic of this rub on your taste buds with pork chops that are perfectly seasoned, with a crust that’s packed with aromatic rosemary and a kick of garlic. Serve them alongside a crisp apple slaw or over a bed of creamy mashed potatoes for a meal that’s anything but ordinary.

Honey Sriracha Pork Chop Rub

Craving a dish that packs a punch and sweetens the deal? Look no further than this Honey Sriracha Pork Chop Rub, where fiery meets sweet in a dance of flavors that’ll have your taste buds throwing a party.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1/4 cup raw, unfiltered honey
• 2 tbsp Sriracha sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your grill or cast-iron skillet to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. In a small bowl, whisk together the raw, unfiltered honey and Sriracha sauce until fully combined, creating a glossy, vibrant glaze.
3. Pat the pasture-raised pork chops dry with paper towels to ensure the rub adheres properly and achieves a crisp exterior.
4. In a separate bowl, mix the smoked paprika, garlic powder, onion powder, sea salt, and freshly ground black pepper to create your aromatic rub.
5. Generously coat each pork chop with the spice rub, pressing gently to adhere the spices to the meat.
6. Drizzle the extra-virgin olive oil over the pork chops, then place them on the grill or skillet, cooking for 5 minutes on the first side to develop a deep, caramelized crust.
7. Flip the pork chops and brush the tops with the honey-Sriracha glaze, cooking for an additional 4 minutes, or until the internal temperature reaches 145°F for medium-rare.
8. Remove the pork chops from the heat and let them rest for 3 minutes to allow the juices to redistribute, ensuring a moist, flavorful bite.
9. Serve the pork chops with an extra drizzle of the honey-Sriracha glaze and a side of crisp, grilled vegetables for a balanced, fiery-sweet feast.

Absolutely divine, these pork chops boast a smoky, spicy crust with a sticky-sweet glaze that clings to every bite. For an extra kick, serve atop a bed of creamy mashed potatoes to tame the heat.

BBQ Style Pork Chop Rub

Unbelievably good doesn’t even begin to cover these BBQ Style Pork Chop Rub—it’s like a flavor fireworks show in your mouth, and trust me, your taste buds will thank you.

Ingredients

• 2 tbsp smoked paprika
• 1 tbsp dark brown sugar, packed
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp extra-virgin olive oil

Instructions

1. In a small bowl, whisk together smoked paprika, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper until fully combined.
2. Pat the pork chops dry with paper towels to ensure the rub adheres properly.
3. Generously coat each pork chop with the rub mixture, pressing gently to adhere. Tip: Let the chops sit at room temperature for 15 minutes after rubbing to enhance flavor penetration.
4. Preheat your grill to medium-high heat (400°F) and brush the grates with olive oil to prevent sticking.
5. Grill the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F. Tip: Avoid flipping more than once to get a perfect sear.
6. Remove from grill and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring a moist and flavorful bite.

Now, these chops aren’t just any chops—they’re a masterpiece of smoky, sweet, and spicy with a crust that’s music to your teeth. Serve them atop a mound of creamy coleslaw or alongside charred corn for a meal that’ll have everyone coming back for seconds.

Jerk Seasoned Pork Chop Rub

Just when you thought pork chops couldn’t get any more exciting, along comes this jerk seasoned rub to shake things up in the kitchen. Perfect for those who like their meals with a side of adventure and a dash of daring, this recipe is your ticket to flavor town, no passport required.

Ingredients

• 2 tbsp dark brown sugar, packed
• 1 tbsp smoked paprika
• 1 tsp ground allspice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 bone-in, pasture-raised pork chops (about 1 inch thick)
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F to ensure a perfect sear without charring.
2. In a small bowl, whisk together the dark brown sugar, smoked paprika, allspice, garlic powder, onion powder, cayenne pepper, dried thyme, cinnamon, and nutmeg until fully combined.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly, then lightly brush both sides with extra-virgin olive oil.
4. Generously apply the jerk seasoning rub to both sides of each pork chop, pressing gently to help the spices stick.
5. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for a juicy, medium-rare finish.
6. Remove the pork chops from the grill and let them rest for 3 minutes to allow the juices to redistribute, ensuring every bite is as flavorful as the last.

Packed with a punch, these jerk seasoned pork chops boast a smoky, sweet, and slightly spicy profile that’s irresistibly bold. Serve them atop a mound of coconut rice or alongside grilled pineapple for a tropical twist that’ll transport your taste buds.

Italian Herb Pork Chop Rub

Buckle up, buttercups, because we’re about to take your pork chops from ‘meh’ to ‘magnifico’ with a rub that’s got more herbs than a medieval apothecary. This Italian Herb Pork Chop Rub is your ticket to flavor town, with a layover in deliciousville.

Ingredients

• 2 tbsp dried rosemary, finely crushed
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 4 bone-in, pasture-raised pork chops (about 1 inch thick)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) for even cooking and those coveted grill marks.
2. In a small bowl, combine the rosemary, thyme, oregano, basil, garlic powder, onion powder, salt, and pepper. Mix well to ensure the herbs are evenly distributed.
3. Brush both sides of each pork chop with extra-virgin olive oil to help the rub adhere and to promote a juicy finish.
4. Generously apply the herb rub to both sides of each pork chop, pressing gently to ensure it sticks. Tip: Let the chops sit for 5 minutes after rubbing to allow the flavors to meld.
5. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for perfect medium-rare. Tip: Resist the urge to flip more than once to get a better sear.
6. Remove the pork chops from the grill and let them rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring every bite is succulent.

Get ready to savor pork chops that are crusty with herbaceous goodness on the outside, tender and juicy on the inside. Serve them atop a mound of garlic mashed potatoes or alongside a crisp arugula salad for a meal that’ll have your taste buds singing ‘That’s Amore.’

Chipotle Lime Pork Chop Rub

Prepare to have your taste buds do the cha-cha with these Chipotle Lime Pork Chops, a dish that’s as fiery as your last online dating conversation but way more satisfying. Perfectly balanced between smoky, spicy, and tangy, this rub turns the humble pork chop into the life of the dinner party.

Ingredients

• 2 tbsp chipotle chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 4 bone-in, pasture-raised pork chops (1 inch thick)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) to ensure those chops get a perfect sear without turning into charcoal.
2. In a small bowl, whisk together the chipotle chili powder, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper. This is your flavor bomb—handle with care.
3. Add the lime zest, lime juice, and extra-virgin olive oil to the dry ingredients, stirring until a thick paste forms. This paste will cling to your pork chops like a good gossip.
4. Pat the pork chops dry with paper towels to ensure the rub sticks better than a bad reputation.
5. Generously coat each pork chop with the rub, massaging it into the meat like it’s paying for your therapy.
6. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for a juicy, medium-rare finish. Resist the urge to poke and prod; let them cook in peace.
7. Remove the pork chops from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is as moist as your eyes during a rom-com.

Juicy, smoky, and with just the right kick of lime, these pork chops are a testament to the magic of a good rub. Serve them atop a crisp salad or alongside grilled corn for a meal that’s as vibrant as your personality.

Applewood Smoked Pork Chop Rub

Buckle up, buttercups, because we’re about to take your pork chops from ‘meh’ to ‘more, please!’ with this Applewood Smoked Pork Chop Rub that’s got more layers than your favorite mystery novel.

Ingredients

• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp dark brown sugar, packed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready to infuse those chops with that signature Applewood smokiness.
2. In a small bowl, whisk together the smoked paprika, ground cumin, dark brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper until fully combined. Tip: For an even more intense flavor, let the rub sit for 10 minutes before applying to allow the spices to marry.
3. Brush each pork chop lightly with extra-virgin olive oil to help the rub adhere and to ensure a juicy finish.
4. Generously coat each pork chop with the rub, pressing gently to adhere. Tip: Don’t shy away from the edges; every inch should be flavor-packed.
5. Place the pork chops in the smoker, ensuring they’re not touching for even smoke circulation. Smoke for 1.5 hours or until the internal temperature reaches 145°F. Tip: Use a digital meat thermometer for precision—guesswork is for game shows, not grilling.
6. Remove the pork chops from the smoker and let them rest for 5 minutes to allow the juices to redistribute.

Smoky, succulent, and with just the right kick, these pork chops are a testament to the magic of smoke and spice. Serve them atop a mound of creamy garlic mashed potatoes or slice them up for a next-level sandwich that’ll have your taste buds singing.

Tandoori Spiced Pork Chop Rub

Oh, buckle up, buttercup, because we’re about to take your pork chops on a flavor journey they’ll never forget with this Tandoori Spiced Pork Chop Rub. It’s like a spa day for your meat, but with more spices and less cucumber water.

Ingredients

• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 cup clarified butter, melted
• 4 bone-in, pasture-raised pork chops, 1 inch thick
• Sea salt, to season

Instructions

1. Preheat your grill or grill pan to medium-high heat, aiming for a steady 375°F.
2. In a small bowl, whisk together smoked paprika, ground cumin, ground coriander, turmeric powder, garlic powder, onion powder, cayenne pepper, ground cinnamon, and ground cardamom until fully combined.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly, then season both sides lightly with sea salt.
4. Generously coat each pork chop with the spice rub, pressing gently to adhere. For maximum flavor, let them sit for 10 minutes to allow the spices to meld with the meat.
5. Brush each pork chop with melted clarified butter before placing them on the grill. This adds richness and helps prevent sticking.
6. Grill for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium-rare. Avoid flipping more than once to get a perfect sear.
7. Remove from the grill and let rest for 5 minutes under a loose foil tent. This allows the juices to redistribute, ensuring a moist bite.

Finally, these Tandoori Spiced Pork Chops are a masterclass in balance—smoky, spicy, and slightly sweet, with a crust that crackles under your teeth. Serve them atop a cooling cucumber raita or with a side of charred naan to scoop up every last bit of flavor.

Pineapple Teriyaki Pork Chop Rub

Get ready to turn your kitchen into a tropical paradise with this Pineapple Teriyaki Pork Chop Rub that’s bursting with flavors so bold, they’ll have your taste buds doing the hula. Perfect for those who like their meals with a side of sunshine and a dash of daring, this dish is a game-changer for weeknight dinners.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1/2 cup pineapple juice, freshly squeezed
• 1/4 cup soy sauce, low-sodium
• 2 tbsp brown sugar, packed
• 1 tbsp clarified butter
• 2 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, finely chopped

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until the sugar is fully dissolved.
2. Place the pork chops in a large resealable bag and pour the marinade over them. Seal the bag, ensuring all air is removed, and refrigerate for at least 2 hours, turning once halfway through.
3. Preheat your grill to medium-high heat, approximately 375°F, and lightly grease the grates with clarified butter to prevent sticking.
4. Remove the pork chops from the marinade, letting the excess drip off, and grill for 5-6 minutes on each side, or until the internal temperature reaches 145°F for medium doneness.
5. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.
6. Garnish with finely chopped green onions for a fresh, colorful finish.

This Pineapple Teriyaki Pork Chop Rub delivers a succulent texture with a caramelized crust that’s irresistibly juicy. The sweet and savory notes play harmoniously, making it a standout dish that pairs wonderfully with a crisp, chilled coleslaw or atop a bed of fluffy jasmine rice.

Ranch Seasoned Pork Chop Rub

Alright, buckle up, buttercups, because we’re about to take your pork chops from ‘meh’ to ‘more, please!’ with a Ranch Seasoned Pork Chop Rub that’s so good, it’ll make your taste buds do a happy dance. Imagine all the herby, garlicky, tangy goodness of ranch dressing, but in a dry rub that creates a crust so flavorful, you’ll forget all about the main dish.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tablespoons dried dill weed
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the dried dill weed, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper until well combined.
3. Pat the pork chops dry with paper towels to ensure the rub sticks properly.
4. Drizzle the olive oil over both sides of each pork chop, then generously apply the ranch seasoning rub, pressing it into the meat to adhere.
5. Heat a large skillet over medium-high heat and sear the pork chops for 2-3 minutes per side, or until a golden-brown crust forms.
6. Transfer the seared pork chops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably juicy with a crust that’s packed with flavor, these Ranch Seasoned Pork Chops are a game-changer. Serve them atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that’s anything but ordinary.

Balsamic Glazed Pork Chop Rub

Now, let’s talk about a dish that’ll make your taste buds do a happy dance – the Balsamic Glazed Pork Chop Rub. It’s the kind of meal that turns an ordinary weeknight into a ‘why is this so good?’ kind of evening, with a glaze that’s the perfect balance of sweet, tangy, and downright addictive.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1/4 cup high-quality balsamic vinegar
• 2 tbsp raw honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked pork chops.
2. In a small bowl, whisk together the balsamic vinegar, raw honey, Dijon mustard, and minced garlic until the mixture is smooth and homogenous.
3. Season the pork chops evenly on both sides with smoked paprika, sea salt, and freshly ground black pepper.
4. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Sear the pork chops for 3 minutes on each side, or until a golden-brown crust forms, to lock in those juicy flavors.
6. Reduce the heat to low and carefully pour the balsamic glaze over the pork chops, using a spoon to coat them evenly.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is as succulent as the last.

Finally, these pork chops emerge from the oven with a glaze that’s glossy and rich, clinging to every nook and cranny. The meat? Tender, with a slight chew that’s downright satisfying. Serve them atop a mound of creamy mashed potatoes or alongside a crisp apple slaw for a contrast that’s nothing short of magical.

Peppercorn Crusted Pork Chop Rub

Just when you thought pork chops couldn’t get any more exciting, along comes this peppercorn crusted marvel to prove you wrong. It’s like your favorite leather jacket but for your dinner—bold, a bit spicy, and undeniably stylish.

Ingredients

• 2 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 tablespoon kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon smoked paprika
• 2 tablespoons clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chops after searing.
2. In a small bowl, combine the coarsely crushed black peppercorns, kosher salt, granulated garlic, granulated onion, and smoked paprika to create the rub.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub to both sides of each pork chop, pressing gently to adhere.
5. Heat the clarified butter in a large, oven-safe skillet over medium-high heat until shimmering but not smoking.
6. Sear the pork chops for 3 minutes per side, or until a golden-brown crust forms.
7. Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
8. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly peppery with a satisfying crunch, these chops are a carnivore’s dream. Serve them atop a mound of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Mocha Spiced Pork Chop Rub

Alright, let’s dive into the world of bold flavors with a rub that’s about to make your pork chops the talk of the town. Imagine the rich, deep notes of coffee and chocolate mingling with warm spices, creating a symphony of taste that’s as unexpected as it is delicious.

Ingredients

• 2 tbsp finely ground dark roast coffee
• 1 tbsp unsweetened cocoa powder
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp light brown sugar, packed
• 2 tbsp extra virgin olive oil
• 4 bone-in, pasture-raised pork chops (about 1 inch thick)

Instructions

1. Preheat your grill or grill pan to medium-high heat, aiming for a steady 375°F.
2. In a small bowl, whisk together the ground coffee, cocoa powder, smoked paprika, cinnamon, cumin, kosher salt, black pepper, cayenne pepper, and brown sugar until fully combined.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly.
4. Drizzle the olive oil over both sides of each pork chop, then generously apply the spice rub, pressing it into the meat to form a crust.
5. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
6. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Here’s the deal: these pork chops come off the grill with a crust that’s packed with flavor and a juiciness that’ll have you reaching for seconds. Serve them alongside a crisp apple slaw or over a bed of creamy polenta to round out the meal.

Savory Sage Pork Chop Rub

Who knew that a simple rub could turn your pork chops from ‘meh’ to ‘more, please’? Our Savory Sage Pork Chop Rub is here to save your weeknight dinners with its herbaceous charm and a punch of flavor that’ll have your taste buds doing a happy dance.

Ingredients

• 2 tbsp finely ground sea salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp dried sage, finely crumbled
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 4 bone-in, pasture-raised pork chops (1 inch thick)
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 5 minutes.
2. In a small bowl, whisk together the sea salt, black pepper, dried sage, garlic powder, onion powder, and smoked paprika until fully combined.
3. Pat the pork chops dry with paper towels to ensure the rub adheres properly.
4. Generously coat both sides of each pork chop with the rub, pressing gently to adhere.
5. Drizzle the olive oil into the skillet, swirling to coat the bottom evenly.
6. Carefully place the pork chops in the skillet, searing for 4 minutes on the first side without disturbing to achieve a golden-brown crust.
7. Flip the pork chops and reduce the heat to medium, cooking for an additional 4 minutes or until the internal temperature reaches 145°F on a meat thermometer.
8. Remove the pork chops from the skillet and let them rest on a wire rack for 5 minutes to allow the juices to redistribute.

Each bite of these pork chops is a symphony of flavors, with the sage taking center stage amidst a chorus of savory spices. Serve them atop a mound of creamy garlic mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Conclusion

Outstanding flavors await in our roundup of 22 Spicy Pork Chop Rubs Recipes! Each recipe promises to transform your pork chops into a mouthwatering masterpiece. We invite you to explore these delicious options, find your favorite, and share your culinary adventures in the comments below. Don’t forget to pin this article on Pinterest to keep these spicy inspirations handy for your next meal. Happy cooking!

Bella Bacinos