You can use loin chops or rib chops for this recipe. Loin pork chops are cut from the front of the center loin and have a tasty nugget of tenderloin nestled next to the T-bone. They are juicy and delicious—a favorite for grilling. Rib pork chops are equally tasty but don't have the tenderloin. Beware of this spice rub: It is not for the faint of heart. The salsa cools it down a little, but not completely! If the rub is to your liking, try it on pork loin or spareribs too.
Combine the chili powder, cumin seeds, coriander seeds, and dry mustard in a small bowl. Season with salt and pepper, stirring well.
Rub the mixture into the meatiest parts of the pork chops and put the chops in a glass or ceramic dish. Cover and set aside at room temperature for about 30 minutes, or refrigerate for as long as 8 hours.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Grill the chops for 8 to 10 minutes on each side, or until a meat thermometer inserted in the center of the meatiest sections registers 150° to 155°F. Let the chops rest for a few minutes before serving. Serve with salsa.