Make the rub: combine the paprika, garlic powder, salt and pinch of saffron in a bowl. Set aside.
Rinse and pat dry the pork chops. Set the pork chops on a large plate, and sprinkle roughly half of the rub to cover one side of the meat. Work the rub into the meat, then turn the pork chops over. Rub the remainder of the spice mix into the pork.
Let the paprika pork chops sit a room temperate as you heat a grill to medium high heat, about 10 minutes.
When the grill is ready, coat the grill with oil spray, then place the pork chops on direct heat. Grill covered for 6 minutes. Turn the pork chops over, and grill for another 6 minutes. Check for doneness — pork should be cooked to at least 145 degrees followed by a 3 minute rest time.
When the chops are done, allow to rest for 3 to 5 minutes before serving. Enjoy with a glass of Rioja!
Grilling time will vary based on the thickness of your pork chops. Our bone in pork chops were a bit thicker than 1 inch.
The 145 internal temperature recommendation for pork doneness is relatively new. As this article from Pork Checkoff explains, this leads to meat with more pink than you might have grown up eating. A bit of pinkness in the pork tends to lead to a more flavorful pork chop.