In a small bowl, combine the dry ranch seasoning mix, smoked paprika, and garlic powder to create a custom spice blend. Pat the pork chops dry with paper towels to help the seasoning adhere properly. Brush both sides of each chop generously with extra virgin olive oil, then coat thoroughly with the seasoning mixture, pressing gently so it adheres to the meat. Let the seasoned pork sit at room temperature for 15 minutes—this allows the flavors to penetrate the meat and helps develop a better crust when grilling.

While the pork rests, preheat your grill to 350°F (medium heat). Once the grill is ready, place the seasoned pork chops directly on the grates. Grill for 6-8 minutes on the first side without moving them—this creates those beautiful caramelized grill marks and allows the seasoning to form a flavorful crust. Flip the chops and cook the second side for another 6-8 minutes. I always use an instant-read thermometer to check for doneness, aiming for an internal temperature of 145°F at the thickest part (away from the bone), which ensures juicy, tender pork that's perfectly cooked through.

Remove the pork chops from the grill once they reach 145°F internally. Tent them loosely with foil and let rest for 5-10 minutes. This resting period is crucial—it allows the juices to redistribute throughout the meat, keeping each bite tender and moist. After resting, serve immediately while still warm.