1 tablespoon (15 ml) chili powder

2 teaspoons (10 ml) dry mustard

2 teaspoons (10 ml) dry mustard

1/2 teaspoon (2.5 ml) onion powder

1/2 teaspoon (2.5 ml) ground ginger

1/2 teaspoon (2.5 ml) ground cumin

1/2 teaspoon (2.5 ml) salt

1/2 teaspoon (2.5 ml) cayenne pepper

In a glass dish, combine all the ingredients. Set aside 15 ml (1 tablespoon) of the dry rub for to the sauce. Add the pork chops and rub thoroughly with the spice mixture. Cover and refrigerate. Let marinate for 2 to 24 hours.

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