Pork Chop Dry Rub


Today, I’m laying out a dry rub for pork chops.  I prefer bone-in chops as they remain so much juicier while cooking, but boneless pork chops are also a joy to eat.

We usually grill 2 rather large chops at a time, so just scale up all of the ingredients proportionally if you are cooking for a bigger crowd.

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Pork Chop Dry Rub

Serves 2
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 2 bone-in pork chops
  • 1 teaspoon salt
  • 1 teaspoon fresh pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon GF soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground espresso (optional)


  • Combine all the ingredients together until it becomes a gritty paste. Rub all over the meaty part of your pork chops. Let stand room temp for 15-20 minutes before grilling/cooking.
  • GRILL INSTRUCTIONS: Heat up grill to 500 degrees, cook pork chops 5-7 minutes per side.
  • OVEN INSTRUCTIONS: Heat oven to 450 degrees. Line baking sheet with foil and a thin layer of olive oil only where they pork chops will be placed. Place pork chops on baking sheet, bake in oven 18-20 minutes, flipping chops halfway through.
Tried this recipe?Let us know how it was!




  • Anonymous / Reply

    I made these in the oven last night and they were the best pork chops I have ever eaten. Thank you

  • Doubled this recipe since we had 8-9 small boneless chops and it was way too salty. Will try again with single batch and half the salt.

  • Dexter Meyer / Reply

    I have made these chops three times now. They are so delicious. My oven temp display so I am cooking them on my Traeger tomorrow, and really excited for dinner tomorrow. I actually got this dish in the eat happy cookbook that I dearly love.

    Dex (popeye619)

  • I bought a couple of pork steaks for the first time the other day. I realized I had no idea how to season them! So I looked up dry rub recipes and came across yours…omg!! So stinkin’ delicious!!! My husband and I both loved it! Thanks girl!

  • Hey, I notice that the book has this recipe … but with the addition of olive oil … what are the plusses and minuses of the oil??

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