The rub gives the chops a sort of wild boar flavor, according to Jack. Good as left overs cut into thin slices in a salad.

Ingredients:

1. 1 tablespoon cumin seeds
2. 1 tablespoon coriander seeds
3. 3 garlic cloves, finely chopped
4. 2 tablespoons olive oil, divided
5. 2-4 loin pork chops

Directions:

1. Toast the seeds over medium heat in a heavy skillet for about 6-7 minutes until they become fragrant.
2. Ground up the seeds
3. Finely chop the garlic and make a paste in 1 tablespoon of the oil and the ground seeds.
4. Rub the spice mixture on both sides of the chops.
5. Heat remaining tablespoon of oil in a large heavy skillet over moderate heat until hot but not smoking and cook chops 5-7 minutes each side (depending on thickness).

Note: Serve with chutney –  HERE for a persimmon chutney recipe on this blog, and HERE for a quince chutney recipe.