Set up two-zone grill:

Set up the grill for two-zone cooking: one side at medium-high heat (400°F (205°C)) and the other at medium-low heat (250-300°F (150°C)).

Apply dry rub to chops:

Combine the dry rub ingredients in a medium bowl, then liberally apply to all surfaces of the pork chops. Massage the rub into the meat with your fingers; the meat will turn a deep red hue.

Sear chops over high heat:

Put the pork chops on the grill grates over the high-heat zone and close the lid right away. Sear each side for 3 minutes over direct heat, opening the lid only briefly to flip the chops. For diagonal grill marks, position the chops at a 45-degree angle when placing them on the grill.

Move chops to indirect heat:

After searing, use tongs to transfer the chops to the indirect-heat zone. If you made diagonal marks, rotate the chops 180° when placing them on the cooler side to produce a crosshatch pattern (optional but yields attractive grill lines).

Cook until internal temp 145°F:

Once the chops are on the low-heat side, close the lid and cook for an additional 5-6 minutes, until the internal temperature hits 145°F (65°C). Take them off the grill when the thickest part registers 145°F (65°C), then move to a clean cutting board and let rest for 5-10 minutes before serving.