Preheat the grill on high with the lid closed.

Coriander is a delicious little seed, but it is even more delicious after toasting the seeds a little.  Toast the whole seeds in a dry pan over medium heat for a few minutes. Once you start smelling coriander, they should be ready.

Grind the coriander seeds in your new coffee grinder until they are the consistency of the ground cumin. I like to throw the whole black peppercorns in there too, because I am lazy.

Combine all of the dry rub ingredients in a small bowl.

Brush the pork chops on both sides with olive oil and generously sprinkle the dry rub over both sides of the pork chops.

Just to mention, when I say preheat the grill, I mean for at least 15 minutes. If your meat is sticking to the grill, your grill isn't hot enough and you are flipping the meat too often.  Meat will "release" from the grates given enough heat and time, you shouldn't even have to oil the grates.

Using tongs, place the pork chops on the hottest part of the grill.

Grill with the lid open over high heat until see the middle of the chops start to turn white/opaque, that is the meat cooking through.

Turn the pork chops and continue grilling until a meat thermometer reads 140 degrees in the middle.  If your chops are getting too dark on the surface, but still need some time to cook through, turn the heat down to low and/or move them to a cooler part of the grill and close the lid for a few more minutes.

Remove from the grill, cover loosely with aluminum foil and rest the chops for about 5 minutes before serving. Not using a meat thermometer yet? Why guess at the temperature?  Please don't tell me you are cutting the meat open to look at it on the grill. That is the quickest way to dry those things out.  The Thermapen is the best on the market and never needs calibrating. Buy one here.  You can use it for grilling and the rest of your cooking and baking.