Ingredients

Ingredients for Pork Chops

• 2 pork chops thick Cut!
• 1 teaspoon olive oil
• salt
• dry rub See ingredients below

Ingredients for Dry Rub

• 1/4 cup cumin seeds
• 3 tablespoons black peppercorns
• 1 tablespoon coriander seeds
• 2 tablespoons sugar
• 1/2 teaspoon sea salt

Directions

Dry Rub
Combine cumin, peppercorns, and coriander in a cast iron skillet. stir over medium heat until well toasted (but not burned!) about 8 to 10 minutes. Allow to cool, then grind in a spice mill or blender. Add the sugar and salt and mix well. This will make enough rub for 8 to 10 pork chops.

Pork Chops

1. Heat a cast iron skillet to high heat.
2. Sprinkle a pinch or two of the dry rub on each of the pork chops. Rub the spices into the meat with your fingers. Flip each pork chop over and repeat on the other side.
3. After the skillet is nice and hot, add a teaspoon or so of olive oil and coat the bottom well.
4. Place the chops in the skillet, making sure there is space between them. If your chops are “bone in,” arrange them so that the bones face each other in the middle of the skillet to make the best use of the heat.
5. Sprinkle the chops with salt.
6. Cook the chops about 2 to three minutes on each side. When the chops are brown, flip them over. As soon as you turn them over, you can turn off the heat – the skillet will be hot enough to continue cooking the chops. If your chops are really thick (1″ or more), cover the skillet with aluminum foil and allow to rest for about 5 minutes. One trick to tell if the chop is done – if there is juice oozing out of the top of the meat – it should be pretty good!