Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.
Recipe excerpted from Michael Symon's Playing With Fire: BBQ and More From The Grill, Smoker, and Fireplace by Michael Symon and Douglas Trattner. Copyright © 2018 by Michael Symon. Photography copyright © 2018 by Ed Anderson. Published by Clarkson P