Martha Stewart Spice-Rubbed Pork Chops With Grilled Zucchini

Bone-in pork loin chops, about 1 inch thick, hold up best on the grill. The bone insulates the meat so it stays juicy while the sugar in the rub caramelizes. Pull the chops off the grill when a thermometer reads 145°F and let them rest for 5 minutes. Boneless chops work too, but reduce grilling time to about 4 minutes per side.

Cooked pork chops last 3 days in an airtight container in the fridge. Store the grilled zucchini separately because it releases moisture that softens the pork crust. Zucchini keeps for 2 days. Reheat the chops in a 375°F oven for 8 minutes rather than the microwave, which steams away the crispy spice bark.

Yes, up to 24 hours is fine. Past that, the salt in the rub starts breaking down the surface texture of the meat, and the chops can turn mushy on the outside. The sweet spot is 8 to 12 hours, which gives the coriander and cumin enough time to penetrate without overdoing it.

A cast-iron grill pan on the stovetop is the closest substitute. Preheat the pan over medium-high heat for 3 full minutes before adding the chops. Open a window or turn on the range hood because the brown sugar in the rub will smoke. Cooking times stay the same at about 5 minutes per side.

The most common reason is overcooking past 145°F internal temperature. Pork loin is lean, so even 10 extra degrees makes a noticeable difference in texture. Pull the chops at 140°F because carryover heat adds another 5 degrees while they rest under foil. A simple instant-read thermometer prevents this every time.