Step 1

Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.

Step 2

Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.

Step 3

Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.

Step 4

Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.

Step 5

While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.

Step 6

When the grill is ready, lightly spray chops with avocado oil spray.

Step 7

Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 8

Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.