My recipes are little unorthodox, not a lot of measuring goes on at the Bosky House, but these chops are my favorite. Like I'd eat them every other day, if I could. Grilling them gives a nice mesquite smokey flavor with the rub, tossing them in a cast-iron pan with olive oil will toast the chop and give it a yum-o robust flavor. I recommend both.
The rub is equal parts-Maple syrup -Red Chili Powder Then a few teaspoons of-Garlic -Cumin -Brown sugar Pinches of-salt -black pepper