Photo of Chili-rubbed pork chops by WW

Chili-rubbed pork chops

Total Time
1 hr 18 min
10 min
8 min
Spice rubs are the secret to good barbecue. Double or triple the rub so you’ll have it hand for an all-purpose seasoning mix to also use on either chicken or steak. Store it in an airtight container alongside your other spices in your pantry. Although you can use fresh herbs, dried ones make better rubs as they don't burn as quickly over high heat. If you decide to grill the chops outdoor, plan to add some veggies like zucchini, corn, or grape tomatoes threaded on skewers for a side dish. Or, if you cook the chops on the stovetop, roast your favorite veggies to round out your meal.


Chili powder

2 tsp

Packed light brown sugar

1½ tsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked lean trimmed pork loin

20 oz, boneless center-cut chops, four 5 oz pieces

Cooking spray

1 spray(s)

Fresh thyme

4 sprig(s)


  1. In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper.
  2. Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.
  3. Spray a cast iron pan, grill rack, or a large grill pan with nonstick spray; heat grill or set pan over medium heat.
  4. Cook chops for 3 minutes, then turn and continue cooking until chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Garnish with thyme. Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.