Preheat the grill for two zone grilling: 1 on medium-high heat (400°F) and one on medium-low heat 250-300°F).

Mix the dry rub seasoning together in a medium bowl and generously sprinkle it on all sides of the pork chops. Use your fingers to it into the meat. It will turn a deep red color.

Place the pork chops on the grates in the high heat zone and close the lid immediately. Sear on both sides for 3 minutes over direct heat, opening the lid only to flip the pork chops quickly. For diagonal grill marks, lay the pork chops at a 45-degree angle when you put them on the grill.

After searing, use tongs to move them to the indirect heat. If you did diagonal grill lines, turn the pork chops 180° when you place them on the indirect heat to create a crisscross pattern. This isn't mandatory but adds nice grill marks.

After moving the pork chops to the low heat zone of the grill, close the lid and grill for another 5-6 minutes or until the internal temperature reaches 145°F. Remove the pork chops from the grill when the thickest part reaches 145° then transfer the to a clean cutting board and rest for 5-10 minutes before serving.