My Pork Chop Dry Rub- Grill, Bake, or Fry

Pork Chop Dry Rub

Today I wanted to share my super easy, and yet very delicious pork chop dry rub recipe. I have used this mostly for grilling on the bbq, but I have also used it for baking and frying my pork chops when I don’t want to be outside.

What a Great Deal

I usually end up cooking pork chops once or twice a month. They are really delicious and go on sale often. Yesterday I bought some for $1.57 a pound! Can’t beat that. I got enough pork chops to cover four meals for about 10 bucks.

I do love me a sale. It often dictates what we are having for dinner. I am 100% a meat lovin’ woman. When I walk into the grocery store I always start in the meat section. Once I have chosen that main dish, then I can worry about what goes with it.

I go to the grocery store a lot. Probably 3-5 times a week. That may seem strange to some people, I get a lot of flack for it here at home. I have good reason for it though.

Grocery Store

One trip a week is usually for staples like bread, butter, tortillas, canned goods, etc.

The rest of the visits are either to pick up something I didn’t get on that last trip, or to get meat and vegetables. I like my vegetables and meat fresh. Yes, I do end up buying meat in bulk and freezing it, but I pretty much refuse to do this with any beef except hamburger.

It tends to discolor during the defrosting period more than other meats, and it freaks me out, so I don’t freeze beef.

And vegetables…no matter what my intentions are, for some reason I always end up throwing them away if I buy them ahead of time. If I feel like broccoli today, I better go get it and cook it tonight. If I buy it today for tomorrow I inevitably find it at the bottom of the crisper or the back of the fridge a week later in a not so pretty state.

So there it is. That is why I make so many trips to the grocery store! But in doing this I get to see sales that people who go once a week or less may have totally missed out on!

Back to the Pork Chops

Raw Pork ChopsOf course there a many, many ways you can season a pork chop, but for me I like to keep it simple and just highlight the natural juicy deliciousness of the pork.

The most important part is really to not overcook the pork chops. This is also a really hard skill to teach. There are some general guidelines you can go by, but the true cook time will vary depending on the heat source and the thickness of the chop itself.

Of course, you don’t want to under cook them either, but what seems to happen is that people are so afraid of not cooking them all the way they end up overdoing it. And, let me tell you, a dry leathery pork chop is not good.

I know people who claim they like it that way because they are so paranoid about it being under cooked. But when I convince these people to suck it up and just eat my meat, they can’t believe how juicy and wonderful a pork chop can be that is correctly cooked. Not under cooked and not overcooked.

My Pork Chop Dry Rub

This is for 3 average bone in 3/4″ thick pork chops:

  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 3/4 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 2 tsp. Lemon Pepper
  • 1/2 tsp. Cayenne Powder (optional)

All of these are pretty standard, but I did want to say a word about the lemon pepper. The best lemon pepper is theThe Best Lemon Pepper cheapo bright yellow Lemon Pepper you get at like the dollar store. Other “fancy” lemon peppers don’t even taste lemony and have way too much salt and pepper in them. So try to look for the most yellow (lemony) one you can find.

The Cayenne will add a nice little spice to your meal, but if you aren’t into that you can surely omit that ingredient.

With that said, you now want to sprinkle the rub all over your chops. Evenly coat them as best as you can on both sides.

Cooking Time

Grilled Pork ChopsWith all of these cooking methods you want to make sure your pork chops reach the optimal internal temperature, which is 145-160 degrees. I would aim for the middle, about 150 for the perfect chop.


So, as I said, it is really hard to be exact, but for an average pork chop that is about 3/4″ thick I would cook it for about 20-30 minutes on the grill. But this depends greatly on your heat. I use charcoal and I rotate a lot. If you were to just let it sit there only fairly good heat it would most likely be done in about 5 or 6 minutes on each side.


Preheat the oven to 425 degrees. Place them on a pan or in a baking dish. Cook them for about 25 minutes. Take them out half way through and flip them. If they are thicker you may want to raise the temp to 475 instead of 425.


To fry them you want to use about 2-3 tablespoons of oil (I use canola oil) in a large skillet. Heat up the oil a bit, and then fry them on medium-high for about 4-5 minutes on each side. They should be golden brown on both sides, and come out nice and juicy with awesome flavor!

Hot Sauces

Thought I would suggest some hot sauces I like with my pork chops. Pork is really great because it is kind of in the middle. Some hot sauces I usually prefer with chicken go great with it, and even some sauces I usually use with beef pair up nicely.

I really like the La Anita X Hot Grilled hot sauce with these. But also think Franks Original goes well with them. The Trader Joe’s Habanero adds a nice bite to them also.

The Best Chili Garlic SauceSometimes I like to cut up my cooked pork chops and steam up some broccoli and rice to go with them. Then I usually put all that in a bowl and sometimes use some Tabasco Soy Sauce.

Or, more often than not, I use regular soy sauce and add my favorite Chili Garlic Sauce! I posted a picture of the jar. Make sure you get this brand…others are not the same, and not as good as this one. I will also try to add this to my Hot Sauce Shop so you can get some for yourself, if you don’t have some already.

If you liked this recipe you can also check out my Spicy Country Ribs recipe.

Well, I think that is pretty much it for this post. I hope you enjoy the rub and your delicious pork chops! Please feel free to leave me any comments, questions, or suggestions below.




11 Comments on “My Pork Chop Dry Rub- Grill, Bake, or Fry”

    1. Hi Maurice. Thanks for the comment…I know what you are saying, it isn’t really practical for most people to go to the store that often. It’s just one of those little quirks I have. Like I said I get a lot of flack about it here at home lol.

      I am glad you are going to try the rub! Make sure to come back and let us know how it went for you!

  1. Yummy! I am not a huge fan of pork meat, but once in a while is definitely good. And this recipe will be on the top of my list for my next pork chops.
    About the vegetables, I think that is a very common problem in everybody’s refrigerator. If you buy them all at once for the week, you will end up throwing some into he garbage.
    I like the idea of going a couple of times during the week to a supermarket, and it makes a lot of sense since companies have different days to start their specials.
    Thank you for all the information.

  2. I love porkchops, it’s one of my favorite pork dishes. I usually just use salt and pepper to marinate them a few hours before frying. But adding garlic powder, paprika, lemon pepper and cayenne powder is a great idea. I can’t wait to try your recipe. And for a change, perhaps I should try grilling them.

    I always want to make sure the pork chops I serve to my family are correctly cooked. However, I couldn’t seem to get the proper timing and end up overcooking them. So 4-5 minutes on each side at medium high right? I will try my best to remember that! And I will definitely check out Trader Joe’s Habanero, thank you for this delicious porkchop recipe.

    1. Hello Alice. Thanks for your comment, and yes, 4-5 minutes on each side when frying them, and 5-6 when grilling. Remember also that you can always cut a piece off of one of them to see if it is done if you aren’t sure. Of course this isn’t ideal, but until you get the hang of things, it is a great way to make sure you don’t over cook them.

      Just like most people, I don’t want my pork chop pink inside. So you want to catch it shortly after it turns white and is still nice and juicy. And don’t forget, you can always just use a meat thermometer too. For pork the optimal range is 145-160.

      Hope this clarifies things a bit. Let us know how it goes next time, and what you think of Trader Joe’s Habanero!

  3. Thanks for your direction with grilling. We love grilling and usually have good results with grilling fish and vegetables, but not with pork- ended up with getting it overcooked. I think if we follow your direction regarding choosing the right size and timing, there is a chance to succeed. Planning for a barbeque this weekend- will report result!

    1. It really is worth trying again. Once you get it figured out you will love it. Pork chops taste so good when grilled correctly. You can always cut a little piece off of one to check it. Once they look nice and browned just give it a look. It is worth it. Check it earlier than you think, you can always cook it longer. Once it starts cooking it goes pretty fast. You can even cook one extra one for testing purposes. Then you will figure it out and be an expert!

      Good luck! Can’t wait for your report 🙂

  4. Jamie, I love grilled pork chops, and like you, I buy my vegetables and meat the day I want to grill. However, if I plan to smoke my meat I will buy it the day before I plan to smoke – this allows me to marinade over night.

    I have not tried a dry rub using lemon pepper. Like I have always said, “I’ll try anything once.” On a serious note, it does sound good. I will have to make a batch and try this out tomorrow and I will add a pinch of cayenne pepper. I put it on all meats.

    Also I enjoy sauces on grilled chops as well. I have used the LaAnita X Hot Grilled. I love it. It has a little kick to it.


    1. Good point Don. I also buy meat a day ahead if I am going to be marinating it overnight for something. I just don’t do that very often.

      Lemon pepper is really great on pork chops, and chicken sometimes too. Personally, I love lemon. But even when I make this for people who aren’t addicted to lemon like me, they totally love it. It is one of my secret weapons that make people Ooo and Ahhh. I highly recommend it. But like I said, you really want to get the right lemon pepper, or it will be too salty and not lemony at all.

      And, yes, the La Anita X Hot Grilled does have a nice little kick to it. I can’t stop eating it. I need to get another bottle soon. I am going to get the variety pack next time though, because I really want to try all their flavors since that one is so awesome.

      Thanks for you comment. Make sure to come back and let us know how you liked adding lemon pepper!

  5. I love cooking so this was super interesting to me! I don’t generally abide by recipes… I may look up three or four, and take from one and omit from another. I also don’t really measure, it’s a little of this and a little of that. It really drives my family and friends crazy, because I can make an excellent meal, but then when I’m asked how much of something I used, it’s always a very generic answer. Almost as if I’m being secretive about it lol I’m not! I just never make the same thing, exactly the same way, twice. I definitely want to check out the hot sauce you mentioned from Trader Joe’s. I just moved and I’ve got a TJ’s right down the street from me! And I love a good hot sauce. Thanks for sharing!

    1. Honestly, I am kind of the same way as you, I don’t really measure anything. But since I started this website I realized I needed to start measuring if I wanted to share my recipes. So I have had to change my ways.

      Since I began this I have been remaking everything I have been cooking for years by “eyeballing it”, and taking the time to measure it all so it is consistent. It has actually helped me a lot. There have been so many times in my life where I made something super delicious and then could never recreate it because I didn’t write down the measurements. As you may know, that is super frustrating!

      It is becoming a habit now to write everything down, and I actually like it!

      By the way, Trader Joe’s has several really great hot sauces. I love Trader Joe’s, such a fun store!

      Thanks for your comment!

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