First, I made a rub of ground cumin, Hungarian sweet paprika (thank you, Penzey's!), thyme, oregano, garlic powder, onion powder, salt, and pepper. I threw these all in the mini-chopper and pulsed to combine.
I am pretty sure I picked up this mini-chopper
in a Ladies weekend give-away
I rubbed the rub (duh) all over the chops.
I tried to resist the urge to totally overdo it with the rub
Following a cooking and glazing technique outlined in Jamie Oliver's Food Revolution, I heated a pan over high heat and cooked the chops for about ten minutes, flipping every minute or two (these were very thick chops, so they took the whole ten minutes - use your discretion).
Yes, I need a bigger pan. I know this is too crowded.
After heating some honey in the microwave so that I could pour it easily, I slathered each chop with a healthy dose, turned them over, poured a tablespoon or so more honey on, and then flipped again to thoroughly coat. I continued to cook them, flipping frequently, until the honey thickened and the glaze was almost red in color.
The honey bubbled up quickly
These were delicious. It was a subtle enough treatment to not overpower the fresh, tasty pork, but still plenty flavorful. The spices in the rub balanced the sweetness of the honey. We ate this with corn muffins and green beans. Noe LOVED it.
(Slightly blurry) finished product
What's your favorite pork chop treatment?