Grilled Pork Chops with Tandoori Spice Rub

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Andrea Meyers - Grilled Pork Chops with Tandoori Spice Rub

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It took a while, but I finally brainwashed my boys. When I make grilled pork chops, instead of grousing they now cheer, “Yay! We’re having chicken!” In my defense, I have never ever fibbed and said that we were eating one thing when it was actually another, but I’m pretty sure they got the idea when we were trying to coax them to eat it and said, “You’ll like it! It’s like chicken!” I guess they took us literally. (Note to self: Don’t compare anything to chicken when talking with the boys.)

When it comes to a quick meal on the grill, pork chops are hard to beat. Because the meat is pretty lean, it doesn’t take long to cook the chops. And like chicken (I hope my children don’t read this), they work well with many different flavors, like this tandoori rub. This isn’t really a recipe, just notes about what I do. You can go with the bone or boneless, just remember the bone adds a little cooking time.  I rub sunflower oil on both sides of the chops, then rub in the spices and put them in a zipper plastic bag or on a plate and cover tightly with plastic wrap. After resting in the refrigerator for several hours, they are ready to grill.

Recipe Notes

Pork chops don’t do well on high heat, unless you like tough meat. A quick sear on both sides followed by indirect grilling is the best method. I like the Indian spices with the chops, but you can use just about any spice combination you like: Cajun, Creole, Mexican, Asian, Italian, Jerk, make up your own. Go for it and have fun!


Serves 4.


gallon plastic zipper bag, or glass dish with plastic wrap
instant read thermometer
serving plate
aluminum foil


4 pork chops, bone-in or boneless, 1-inch thick
2 tablespoons sunflower oil
2 teaspoons tandoori spice, homemade or purchased

1 tablespoon curry powder (We recommend S&B brand for best flavor.)
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Rub both sides of the pork chops with the sunflower oil, then rub both sides with the tandoori spices, about 1/2 teaspoon per chop. Put them in the plastic bag, seal, and keep in the refrigerator for at least 4 hours. (Optional: Put the prepared chops in a glass baking dish and wrap tightly with plastic wrap, then put in the refrigerator.) About 15 minutes before you start the grill, lay the bagged chops out to take the chill off so they will cook more evenly.

2. Preheat the grill to 350° F/175° C to 375° F/190° C. When the grill is ready, turn off one side so you have a cooler area for indirect grilling. Rub the grill with oil and lay the chops on the hot side, giving them a quick sear, about 3 minutes on each side. Move the chops to the cooler side, close the lid, and continue to grill until the chops reach 145° F/63° C (temperature taken in the center of the chop), about 10 to 15 minutes more. Transfer to a serving plate and quickly cover with foil. Allow to rest 3 minutes, during which time the pork will finish cooking and seal in the juices. Serve with your favorite sides.

More Summer Grilling Recipes

Andrea Meyers - Greek Burgers and Tzatziki Andrea Meyers - Thai Grilled Chicken with Coconut Milk Marinade Andrea Meyers - Barbecued Ribs

More Pork Recipes From Other Blogs

Everyday Southwest – Grilled Pork Chops with Mayan Spiced Mango Marinade Recipe

Sass & Veracity – Pork Meatball Banh Mi

The Yummy Life – Carnitas Shredded Pork

Kalyn’s Kitchen – Pork Adobo

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  1. says

    This is so perfect for, you know what… yup. solar cooking. I reverse the process and ‘sous vide’ the chops in the solar oven to 145F, remove from bag, dry both sides with a paper powel, then dry sear over high heat! Isn’t that interesting… Thanks for sharing the Tandoori Spice Mix. Come visit when you can.

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