Rub both sides of the pork chops with the sunflower oil, then rub both sides with the tandoori spices, about ½ 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.

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.