Source: Chef Franklin Becker

Pork chops fired up with cayenne, garlic, and cumin.

Servings

18 oz whole loin lean pork chops (double cut)
0.5 tsp ground cayenne (red pepper)
1 tsp black pepper
0.5 tsp paprika
0.5 tsp garlic powder
0.5 tsp ground cumin
2 tbsp safflower oil

1 Mix the spices together and add the oil.
2 Rub into the meat and allow to marinate for 20 minutes.
3 Put the meat onto the grill or barbeque and mark the meat, turning it once clockwise to create grill marks.
4 Flip the meat over and mark the other side.
5 If working outdoors on the grill, cover the grill and allow the chop to cook for 15 minutes total. Rest the chop on the top rail of the grill for 10 minutes before slicing family style.
6 If cooking inside, place the chop in the oven for 10 minutes after marking and allow to rest at room temperature for 10 minutes before slicing.