Makes 4 servings. Difficulty
3 Tablespoons cumin seeds 3 Tablespoons coriander seeds 4 boneless pork chops (each about 1-1/2 inches thick) Salt and freshly ground black pepper Olive oil
In a dry skillet, over medium-high heat, toast cumin and coriander seeds until just fragrant. Remove seeds from skillet and place in a small bowl; mix to blend.
Pat pork chops dry. Sprinkle spice mixture generously on both sides of each pork chop, pressing spice mixture onto chops so that it adheres well. Season with salt and freshly ground black pepper.
Light both sides of a gas grill. (If using a charcoal grill, position coals on one side of grill.)
Lightly spray both sides of pork chops with olive oil. Turn one side of grill off and place chops on the "off" side. (If using a charcoal grill, place chops opposite the coals.) Allow chops to cook for about 5 minutes. Turn the other burner off and the old "off" side on. Flip chops onto the new "off" side. Continue to cook for another 5-7 minutes or until chops are cooked through. (If using a charcoal grill, just flip chops and keep them over indirect heat - dont worry about moving them from one side to another.)
Remove pork chops from grill and tent with foil. Allow chops to rest for 5-10 minutes before serving.