PORK CHOPS WITH CILANTRO & CUMIN

Makes 4 servings

The spice coriander is a tannish brown seed and has a sweet, aromatic, slightly lemony flavor. Coriander is actually thought to increase the appetite. It is often used in Mediterranean,North African,Mexican, Indian, and Southeast Asian cuisines, as well as spice blends, including curry powders, chili powders, and garam masala. Cilantro is the usual name for the leaf of the plant from which coriander seed is obtained. Cilantro, also known as fresh coriander or Chinese parsley, has a distinctive green, waxy flavor.

Spices such as coriander and cumin seed should be toasted to intensify their flavors. Simply add the spice to a dry, nonstick, heated skillet and heat until aromatic, just a couple of minutes then grind in a small electric coffee grinder (designated for spices) or use a mortar and pestle. Ground spices release their flavor more quickly than whole spices.

2 tablespoons cumin seed, toasted and coarsely ground

2 tablespoons coriander, toasted and coarsely ground

4 garlic cloves, finely chopped

2 plus 2 tablespoons olive oil

4 pork chops, cut ¾ inch thick

Coarse salt and freshly ground black pepper

3 tablespoons chopped fresh cilantro

1 lime, quartered for garnish

• Using a small bowl, combine the cumin, coriander, garlic, and 2 tablespoons olive oil. Pat the pork chops dry and season with the salt and pepper to taste. Rub the spice mixture on both sides of chops.

• Using a large, heavy-bottom sauté pan over medium heat, heat the remaining 2 tablespoons olive oil until hot but not smoking. Cook the chops until browned and cooked through, about 6 minutes on each side. Sprinkle with the cilantro and serve with the lime wedges.