Classic pork chop with a bit of spice

It’s been awhile since I’ve cooked a pork chop. Wonderful when cooked properly, dry and chewy if over-cooked. But quick and easy. I’ve added a bit more than the standard salt and pepper, but the result is great.


4 pork chops, at least 1 inch thick

1 clove garlic, finely minced

2 Tb ground cumin

1 Tb ground ginger

1 tsp ground allspice

salt and pepper to taste (approx. 1 tsp of each)

Mix all the spices and dry rub the pork chops. Let sit at least 30 min, ideally 4-6 h. Pre-heat the oven to 180 C (350 F). In an oven-proof skillet, pan fry the pork chops on medium heat in a bit of oil, about 2-3 minutes per side. Transfer the pork chops to the oven and cook for 10 minutes. Remove and let rest for 5 minutes, then serve. A reasonable amount of pork fat and juices will pool in the pan. Pour a bit over the meat just prior to serving.

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