Michael Chiarello’s wonderful Toasted Spice Rub was in a current issue of Wine Spectator and on quite a few sites online so I thought about trying it out this weekend! We are putting it as a dry rub onto a boneless 2″ thick boneless pork chop!
Recipe for the rub
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper corns
  • 1 1/4 red pepper flakes
  • 1/4 cup pure California (or other mild chili powder)
  • 2 tablespoons of kosher salt
  • 2 tablespoons of ground cinnamon
Directions
1. In a small skillet, toast the fennel, coriander and peppercorns over medium heat, tossing frequently until the fennel seeds turn light brown.
2. Turn your exhaust fan to high and add the red pepper flakes and toss the spices three times. Immediately remove the pan from the heat and empty the spices onto a plate to cool completely.
3. In a blender combine the cooled spices with chili powder, salt and cinnamon, (Don’t try to grind the spices before they’re at room temperature or they will gum up your blender’s blades.) Blend until finely and evenly ground (Alternately use a small spice mill or coffee grinder dedicated to spices to finely grind the fennel, coriander, peppercorns and red pepper flakes). Empty the ground spices into a bowl and stir in the chili powder, salt and cinnamon.
4. Store in an airtight container in a cool dark place for up to 4 months, or freeze for up to 1 year. Makes about a cup.Read more: http://www.foodandwine.com/recipes/toasted-spice-rub

There was also this recipe on the food network for his Pork Chops with Toasted Spice Rub Apple Dressing