Photo of Chili-Rubbed Pork Chops by WW

Chili-Rubbed Pork Chops

Points® value
Total Time
17 min
10 min
7 min
Spice rubs are the secret of good barbecue. Dried herbs make better rubs than fresh as they don't burn as quickly over heat and can sit overnight without wilting.


Chili powder

2 tsp(s)

Packed light brown sugar

1½ tsp(s)

Cumin seeds

1 tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

¼ tsp(s)

Black pepper

1 pinch(es), freshly ground

Uncooked lean trimmed pork loin

20 oz, boneless centre-cut chops, trimmed of all visible fat, four 5 oz pieces

Cooking spray

1 spray(s)


  1. Mix the chili powder, brown sugar, cumin, cinnamon, salt, and pepper together in a small bowl.
  2. Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.
  3. Spray the grill rack or a large grill pan with nonstick spray; heat the grill or set the pan over medium heat. (Note: Never spray nonstick spray directly into a heat source, whether a grill or a stove.)
  4. Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into the thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.


To make this a Core recipe, omit the brown sugar and increase the chili powder by 1 teaspoon.