Yield: 4 Servings
|4||Pork chops; (8 oz each)|
|1 teaspoon||Kosher salt|
|4 teaspoons||Dijon mustard; grainy|
|2 tablespoons||Cumin seed; crushed|
|1 teaspoon||Black pepper; cracked|
|1 teaspoon||Canola oil|
Preheat the oven to 450F. Sprinkle the chops on both sides with the salt, then brush each side with mustard. Rub the cumin and pepper into the mustard. Heat the oil in a large cast iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes.
Divede amoung 4 plates and serve.
Recipe by: NYT's magazine/tpogue@...
Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue <tpogue@...> on Dec 3, 1997