Servings: Makes 8 servings
Heat a skillet over a medium flame until hot. Add cumin seeds and toss until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with coriander seeds, and then mustard seeds. Using a spice grinder or a mortar with a pestle, coarsely grind them together. Makes 3/4 cup.
Preheat oven to 400°. Sprinkle each chop with salt and pepper. Place 1/2 cup spice rub on a large sheet of wax paper. Generously coat all sides of each pork chop with spice rub, adding more spice rub to wax paper as necessary.
In a 12-inch skillet, heat oil over a medium-high flame. Add chops and cook until spices turn golden brown, about 2 to 3 minutes per side. Transfer chops to a jelly roll pan.
Place pan in oven and bake chops until cooked through (an instant-read meat thermometer should register 160°), about 15 to 20 minutes, turning chops over once. When chops are cooked, transfer to a large plate; allow to stand 5 minutes before serving.
From the October 2003 issue of O, The Oprah Magazine
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