Prep (10 minutes):

1. Pat the pork chops dry:  Pat the pork chops dry with paper towels. This helps the rub adhere better to the meat.

2. Make the spice rub: In a small bowl, combine the black pepper, dried chives, ground coriander, crushed red pepper flakes, onion powder, dried parsley flakes, and smoked paprika.

Cooking (15 minutes):

1. Season the pork chops: Rub the spice mixture evenly over both sides of each pork chop.

2. Heat the grill: Preheat your grill to medium heat (around 350°F to 400°F). You can use a charcoal or gas grill for this recipe.

3. Oil the grill grates (optional): Lightly brush or oil the grill grates to prevent sticking.

4. Grill the pork chops: Place the seasoned pork chops on the preheated grill. Grill for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C) for a safe and slightly pink center.
   Tip 1:  Use a meat thermometer to ensure the pork chops are cooked to the desired doneness. Insert the thermometer into the thickest part of the chop, without touching the bone.
   Tip 2:  For thicker pork chops (over 1 inch thick), you may need to grill them for an additional 2-3 minutes per side.

5. Glaze with lemon juice (optional): During the last minute of cooking, you can brush the pork chops with the lemon juice for a tangy glaze.

Serving (5 minutes):

1. Rest the pork chops: Once cooked through, transfer the pork chops to a plate and tent them loosely with aluminum foil. Let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.

2. Garnish (optional): While the pork chops rest, chop some fresh coriander sprigs if using them for garnish.

3. Serve: Transfer the rested pork chops to serving plates. Garnish with the chopped fresh coriander (if using) and serve immediately with your favorite sides, such as mashed potatoes, grilled vegetables, or a side salad.

Tips:

• You can marinate the pork chops in the spice rub for 30 minutes to an hour in the refrigerator for extra flavor.

• Brining the pork chops (soaking them in a salt-water solution) for 30 minutes to an hour before cooking can also help them stay juicy and tender.

• Don't overcrowd the grill. If grilling multiple pork chops, cook them in batches to ensure even cooking.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat or in the microwave.

Enjoy this delicious and easy coriander and black pepper crusted pork chop recipe!