Wash and pat dry the pork chops. Take the olive oil based cooking spray and spray both sides of the pork. (This is a trick I like to use to keep the flavors and juices rocking with my grilled chicken and pork.)
In a small bowl, mix together the seasoning mix.
Take the seasoning mix and cover both sides of the pork chops.
Place chops on the center (or where it is the hottest) of the grill and allow to cook 2 minutes, flip, and cook 2 more minutes.
Move the pork chops to the side of the grill (over indirect heat) and cook for 8 minutes on one side with grill lid closed. Flip the pork chops, then cook 8 minutes on the other side with lid closed. The pork chops are done when the internal temperature reaches 145 degrees Fahrenheit. (There will be a blush of pink inside, but they will be tender and juicy!)
Remove pork chops from grill, place them on a plate and cover with foil for 5 minutes before serving. (Covering with foil continues the cooking process and really seals in the juices and flavors.)
Serve with your favorite side dishes.
Store any leftovers in an airtight container in the fridge for up to 3 days.
*You shouldn't need to grease the grill grates first if they are to temperature.*If you don't have garlic salt, use garlic powder and salt to equal 1 teaspoon.*Add a teaspoon or two of brown sugar if you like your spice rub to have a little sweet taste. The sugar will caramelize on the grill and be delicious.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 4, with 1 serving being 1 seasoned pork chop. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**