25 Min

• 2 Boneless Pork Chops, thawed
• ½ head Frisée, roughly chopped
• 1 Peach, cut into slivers
• Handful Parsley Leaves
• 2 Tbsp Olive Oil 
• 1 Tbsp Balsamic Vinegar
• 1 tsp Honey
• 1/4 tsp Cumin Seeds
• ½ tsp Whole Black Peppercorns
• Couple Coriander Seeds
• ½ tsp Sugar
• Neutral Oil
• Sea Salt

Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir 5 minutes over medium heat until fragrant and toasted. Cool slightly.
Finely grind toasted spices in blender, spice grinder, or with mortar and pestle. Transfer to small bowl. Mix in sugar and a pinch sea salt.

Pat pork chops dry. Heat large cast iron frying pan to medium high or high heat. Sprinkle a pinch dry rub spices on each chop. Using your fingers, rub spices into meat. Turn over and repeat on other side.

Heat large cast iron frying pan over medium high or high heat. Once pan is hot, add a teaspoon oil or fat to pan and coat bottom. Right before putting pork chops in, sprinkle each side with a little sea salt. Place chops in pan and sear 2 minutes on each side, or until nicely browned on both sides. Remove from heat, cover skillet and let pork finish cooking, 5 minutes or so. 

Meanwhile, whisk together olive oil, vinegar, and honey, and season with sea salt. Toss with friséee, peaches, and parsley.

Test if pork is done by pressing on chops with your fingertip. If firm to the touch, they are.

Serve with frisée peach salad.