Pan Fried Pork Chops

Sometimes the best food is really the simplest.
I experiment frequently with different ways of
preparing pan fried pork chops,
the way I have pork chops most
regularly is with a simple dry rub
and pan frying in butter, olive oil or bacon fat.

Ingredients:
4 pork chops
1 teaspoon bacon fat,
butter or olive oil
Salt
1 teaspoons dry rub of
1/4 cup cumin seeds
2 tablespoons crushed black peppercorns
1 tablespoons coriander seeds
2 tablespoons white granulated sugar
1 1/2 teaspoons salt
Directions:
Combine cumin, peppercorns, and coriander
in a heavy medium skillet.
Stir over medium heat until fragrant and toasted,
Cool slightly. Finely grind toasted spices in blender.
Transfer to a small bowl.
Mix in sugar and salt.
Heat a frying pan on medium high heat,
sprinkle a pinch of dry rub spices on each of the pork chops.
Using your fingers, rub the spices into the meat.
Turn the chops over and repeat on the other side.
Once the pan is hot, add a teaspoon of oil or fat to the pan
and coat the bottom of the pan,put chops in pan and salt.
Make sure they are not crowding each other too much.
There should be space between the chops in the pan
or the meat will steam and not sear.
Brown the chops, about 2 minutes on each side.
Watch carefully, as soon as the chops are browned,
turn them and turn off the heat, and cover,
there will be enough heat in the pan
to finish cooking the meat.
Serve with some more butter.