Peppercorn Grilled Pork Chops
3 tbsp Black Peppercorns, Ground
1/4 Cup Cumin
1 tsp Olive Oil
1 1/2 tsp Salt
1 tbsp Coriander, Seed
1 - 2 tsp Dry Rub
4 Pork, Chop Bone-In
2 tbsp Sugar
- Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 450F.
- Combine the cumin seeds, whole black peppercorns, and coriander seeds in a cast iron skillet. Stir over medium heat for about 8 minutes until toasted. Let them cool slightly. Finely grind toasted spices in a blender and transfer to a small bowl, then mix in sugar and salt.
- Rub the spices into the pork chops on both sides. Place cast iron skillet inside the grill. Once hot, add the olive oil to the skillet and coat the bottom. Sprinkle the pork chops with salt, and then add to the skillet. Make sure that each pork chop has enough space in between one another. Cook the chops for about 30 minutes. Once pork chops are fully cooked, turn off the grill, remove skillet, plate and enjoy!