Southwest Summer Pork Chops

I decided I needed to follow up the flop recipe with a delicious one.... and these juicy pork chops fit the bill! I actually made them the same night. Luckily I had chips and salsa handy for when the rice flopped or we would have been hungry :) I've been stressing about house plans and was happy to have a night were my husband cooked the entire meal on the grill. My entire house is planned... except my kitchen. What a headache! I still am not 100% satisfied with my layout and I never knew picking cabinets could be so hard. We've already bought natural oak flooring and I think I want white cabinets with a vintage country cottage feel, but I've heard bad things about white cabinets, so now I don't know what I want. I wish someone would pick everything out and then I would have to live with it! I would like it to have a vintage feel because my house plan's a tweaked version of a 1923 colonial Sears kit home. Any good ideas? Speaking of good ideas... you need to try out these yummy chops! Enjoy :)

SOUTHWEST SUMMER PORK CHOPS
4 tsp dried minced onion
2 tsp ground cumin
1 tsp cornstarch
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper (I didn't have any so I left it out)
6 bone-in pork loin chops (I used butter fly chops instead)
1/4 cup barbecue sauce
2 TBSP lemon juice

In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add the pork chops; Seal bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. If grilling the pork chops, coat grill rack with cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160°