While your grill is preheating, combine the smoked paprika, cumin, garlic powder, salt, cracked black pepper, dried oregano, and cayenne pepper in a small bowl and whisk together to distribute the spices evenly. Pat the pork chops dry with paper towels—this is crucial for achieving a good sear and preventing the spice rub from steaming off. I like to remove the pork from the refrigerator about 15 minutes before grilling so they cook more evenly and don't have cold spots in the center.

Brush both sides of each pork chop generously with the extra virgin olive oil, then coat evenly with the spice mixture from Step 1, pressing gently so the seasonings adhere well. Make sure every surface is covered for maximum flavor development when the chops hit the grill.

Heat your grill to medium-high (around 375-400°F if using a thermometer). Place the seasoned pork chops directly on the grill grates and sear for 2 minutes without moving them—this creates a flavorful crust. Flip the chops and sear the other side for another 2 minutes. I recommend letting them sear undisturbed; moving them too early prevents proper browning and breaks the spice crust. After searing both sides, move the chops to a slightly cooler zone of the grill (or reduce heat to medium) and continue cooking until they reach an internal temperature of 145°F at the thickest part, which typically takes an additional 4-6 minutes depending on thickness.

Remove the pork chops from the grill and let them rest for 5 minutes on a warm plate before serving. This allows the juices to redistribute throughout the meat, keeping each bite tender and flavorful rather than dry.