Seasoned Dry Rub Recipe for Pork Chops

Seasoned Dry Rub Recipe for Pork ChopsTwo to three times a month we enjoy making pork chops. We will sometimes season them up and toss them onto the grill or we’ll season them up and toss into the oven. When it comes to seasoning them & adding flavor, we will sometimes use a liquid marinade or a dry rub recipe.

A few weeks ago we made some pork chops and tossed them onto the grill and they were delicious! My husband mixed together a few ingredients to make a dry rub and the recipe he used is below.

Seasoned Dry Rub Recipe for Pork Chops

1 tbsp. ground paprika
1 tbsp. ground black pepper
1 tbsp. sea salt
1/2 tsp. granulated sugar
1/2 tsp. brown sugar
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
Olive Oil

Preheat oven to 350 degrees F. or preheat your outdoor grill.

In a medium sized mixing bowl or marinading dish, combine together the ground paprika, ground black pepper, coarse sea salt, granulated sugar, brown sugar, chili powder, garlic powder and onion powder until combined.

Lightly moisten the pork chops with a little bit of water. Place them into the bowl and use a spoon to coat both sides of each chop with the dry rub ingredients.  Leave the chops in the bowl. Cover and refrigerate for at least 4 hours.

Remove from the refrigerator and let them stand at room temperature for 10 minutes.

Lightly mist (spray) each pork chop (both sides) with olive oil and place in a baking dish (for the oven) or onto a hot and preheated grill. If using the oven, preheat it at 350 degrees. Bake or grill until done. We flip them over halfway through the cooking time.

Note: When we bake them in the oven, we bake them for about 45 minutes (total). When we toss them onto the grill, we will grill each side for 10-12 minutes, depending on their thickness. Just giving you some guidance on how long we cook, bake and grill them!

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Shelly's Signature


  1. ellen beck says:

    This looks good we also will grill pork. I usually use a marinate than a dry rub for chops. I do like this recipe and will have to give it a go to switch things up. They look great!

  2. Tamra Phelps says:

    Odd. Every time I try to pin this, I get “This site doesn’t allow you to save pins.” Since when? Must be a Pinterest problem today.

    • Yes Pinterest is having issues and for the past week they’ve been having issues pulling images from this blog and many others. They keep telling me they’re working on it. Ugh

      • Ah, so that explains the troubles I’ve been having at a couple of sites (yours being one). For your site I’ve just been posting to G+.

        • Yes! I’ve been all over Pinterest about it. Apparently thousands of sites, a lot of them being blogs are having the issue. Pinterest states its a gliche that they’re working to fix. Every 3 days I email them to get on them about fixing it sooner than later.

  3. Tamra Phelps says:

    That recipe is very close to what I usually use, but I’ve never added sugar. I bet that would be great, a sort of caramelized flavor. I’ll try this!

  4. Jo-Ann Brightman says:

    This recipe is like mine but I sometimes leave out the chili powder and use smoked paprika. Either way it adds great taste to any pork chop.

  5. Margot C says:

    Shelly, yours is almost exactly like mine except I add cayenne pepper and a bit of powdered thyme. I keep a huge amount of it in a pint Mason jar!