Ingredients

The following ingredients have 4 Servings
  • 1 0.33 lbs or 150 grams Boneless Pork Chop or Butterflied Pork Chop (check note)
  • Season of choice
  • ¼ – ½ tsp Oil
  • ⅙ – ¼ tsp Black Pepper Powder
  • ½ tsp Chili Powder
  • ⅛ tsp Roasted Cumin
  • ⅛ – ¼ tsp Salt (adjust to taste)
  • ¼ – ½ tsp Ginger Garlic Paste (can use ginger powder & garlic powder)

Instruction

  • Take chops in a dish, sprinkle seasoning and rub into chops.
  • Marinate for 1 – 2 hours or overnight. If marinating for more than 24 hours, add some turmeric to seasoning. It is optional but acts as a preservative.
  • If refrigerating, bring the chops to room temperature. Keep it on the counter for about an hour.
  • Heat oil in a pan. I use a cast iron pan. When the pan and oil are hot, place the chops in the pan, cover ¾ – ⅝ of the way and cook on medium – medium high flame for about 3 minutes or until bottom is charred.
  • Uncover, flip chops, cover the pan partky and cook for another 2 – 3 minutes until chops are cooked and juices run clear.
  • Remove from pan and serve with some roasted vegetables or use it as a fillet for sandwiches.