Instructions

10-15 minutes before cooking remove the chops from the fridge and season well on both sides with the salt, pepper, cayenne and cumin seeds, rubbing gently with your fingertips to allow the seasonings to coa” the meat. Heat the skillet to medium-high, until there is a slight amount of smoke coming off the surface of the pan. Add the oil immediately, followed by the chops. Then add the thyme, garlic cloves, and butter; let sear for 1 minute, then reduce to medium heat and cook for 3 minutes, spooning the butter over the chop to add avor, color and moisture. Raise the heat back up to medium-high; turn the chop over to allow it to sear. Reduce heat to medium and repeat the process of spooning the butter over the chops for an additional 3 minutes. Cook to 145 F (63 C) doneness.

Remove the chop from the pan onto a plate, cover with foil and and let it rest for 3 minutes to allow the juices to stabilize. Serve with pan juice.

Notes

There is no need to rinse the chop. This is a food safety hazard and prevents the chop from browning in the pan. The cumin and cayenne are optional to add a Caribbean kick to the chops.