Combine all the dry spices in a small bowl: smoked paprika, sea salt, black pepper, brown sugar, garlic powder, onion powder, mustard powder, cayenne pepper, cumin, and thyme. Stir well to ensure the brown sugar is evenly distributed and there are no clumps. I like to make this rub a day ahead and store it in an airtight container—the flavors meld together beautifully and become more cohesive by the time you cook.

Pat the pork chops dry with paper towels—this helps the rub adhere better and allows for better browning. Generously coat both sides of each pork chop with the dry rub mixture from Step 1, pressing gently so it adheres to the meat. I recommend letting the rubbed chops sit at room temperature for 15-20 minutes before cooking, which allows the salt to start breaking down the surface proteins and helps create a better crust. Now the chops are ready to grill, pan-sear, or bake according to your preferred cooking method.