Pepper-Rubbed Pork Chops

These broiled pork chops earn their crust. A spice rub of cumin, ground coriander, crushed black and white peppercorns, cayenne, garlic, and olive oil gets pasted on both sides of half-inch loin chops. Under a hot broiler the rub blooms into a crackling, fragrant shell while the inside stays juicy with just a blush of pink near the bone, which is exactly where modern pork should land.

White and black pepper together is the secret. Black brings the heat and bite, white delivers a deeper, earthier funk that black pepper alone misses. Cayenne kicks in the back. The garlic, raw in the rub, turns almost candy-sweet under high heat.

Fifteen minutes total under the broiler. Flip once. That is the whole production.

Pro Tips

• Pat the chops bone dry before applying the rub. Wet meat steams under the broiler instead of crisping.
• Toast the cumin and coriander seeds in a dry skillet for 30 seconds before grinding for a noticeably bigger aroma payoff.
• Half-inch chops are the sweet spot. Thicker chops will char outside before the middle cooks; thinner ones overcook fast.
• Use a digital thermometer if you can. Pull the chops at 140°F (60°C) and let them rest 5 minutes. Carryover heat brings them to a safe, juicy 145°F (63°C).
• Line your broiler pan with foil. The rub will scorch on the metal otherwise.

Variations

• Citrus-pepper: add finely grated orange zest to the rub for a sweet, bright counter to the heat.
• Smoky: swap the cayenne for smoked paprika or chipotle powder.
• Herb-finished: scatter chopped fresh parsley or cilantro over the chops at the table for a green pop.