Spice Rubbed Pork Chops

• 1 RawSpiceBar's Memphis Smoky Dry Rub
• 2 bone-in shoulder blade or butt steaks
• 4 tbsp paprika
• 1 tbsp chili powder
• 1 tsp seasoning salt
• 1 tsp cayenne or crushed chili flakes (optional)
• 1 tsp fresh ground black pepper
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp mustard powder
• 1 tbsp mixed herbs (such as oregano, marjoram, thyme, etc.)

1. 1. Preheat barbeque to medium high. Remove pork chops from wrapping and set on a plate. 2. In small bowl mix together all remaining ingredients until completely mixed. 3. Pour 1/4 of spice mix onto each pork chop and rub it into every nook and cranny on one side of the pork chop. Turn it over and do the same thing on the other side with the last of the spice mix (you may have leftovers). 4. Using tongs, set pork chops on preheated grill for 3 1/2 minutes, then turn 180u0b0 to the left or right (this will make sure you get those awesome grill marks) and cook another 3 1/2 minutes. 5. Flip the pork chops over and repeat on the other side. Pork chops in my house are rarely cooked above medium. If you prefer overdone, continue to cook for a few more minutes depending on the thickness of your chops. Juices running clear is NOT a good indication of doneness, but more accurately an indication of OVERdone-ness. Use your fingers and press on the meat, if it is squishy it is still rare to medium rare, slightly springy and it's perfect. No return from the protein? It's well done. 6. Serve along side grilled vegetables or this easy bok choy recipe for a perfect dinner.

rub, paprika, chili powder, salt, cayenne, ground black pepper, cumin, garlic, onion, mustard powder, mixed herbs

Taken from www.epicurious.com/recipes/member/views/spice-rubbed-pork-chops-577cd0814f2c1eb16e3d5832 (may not work)