Grilled Pork Chops (Dry Mustard Rub)
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The rub is doing more work than the grill, honestly.
Prep time: 10 minutes
Cook time: 15-20 minutes, depending on thickness
Serves: 4
Ingredients:
- 4 bone-in, thick-cut pork chops
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon dry mustard
- 1 teaspoon garlic powder
- 2 tablespoons avocado oil or olive oil
Instructions:
- Mix the salt, pepper, dry mustard, and garlic powder together, then stir in the oil to form a rub.
- Coat the pork chops on all sides with the rub.
- Grill over medium heat, flipping occasionally, until the internal temperature hits 145°F. That’s the USDA’s safe number for pork, and it’ll still be juicy, not the dry gray chop your grandparents were scared of.
- Let the chops rest for 3 minutes before cutting in. This isn’t optional, it lets the juices settle back into the meat instead of running out onto your cutting board.
Notes:
Bone-in thick cut is the move here, it’s much more forgiving on the grill than a thin boneless chop, which can go from perfect to overcooked in about 90 seconds. If you’re using thinner chops, watch your thermometer closely and expect a shorter cook time.
The dry mustard is the ingredient doing the real work in this rub. It’s not enough to taste like mustard, it just adds a depth you can’t quite place, which is exactly what you want.
