Ingredients

Pork chops

2 tbsp/ 8 grams whole mustard seeds

1 tbsp/ 4 grams whole coriander seeds

1 tsp whole cumin seeds

1 tsp red chile flakes

55 grams brown sugar 

40 grams paprika

35 grams salt

1 tsp freshly ground black pepper

2 tbsp/ 8 grams garlic powder

1 tbsp/ 4 grams dried oregano

Instructions

Prepare the spice rub by adding the mustard seeds, coriander seeds, cumin seeds, and red pepper flakes to a coffee grinder. Grind into a fine powder, then combine with all of the other ingredients and set aside.

Take the thawed pork chops out of their package and pat dry with a paper towel.

Score the fatty edges of the pork chops with a knife to prevent the pork chop from curling while cooking.

Sprinkle the spice rub on all sides of the pork chops and pat to coat evenly.

Preheat a large skillet on medium high heat. 

Add 2 tbsp cooking oil to the pan. Once oil is hot, add the pork chops. Cook for about 5 minutes on each side, keeping a close eye on them. You want each side to be nicely browned but not overdone. 

Remove pork chops from the pan and place on a plate to rest for 3 minutes before serving.