¼ Cup whole cumin seeds
6 pork rib chops
3 TBS olive oil
2 tsp salt
1-1/2 tsp fresh coarse-ground black pepper
1 16oz. jar Myrtle Creek Peach Chipotle Salsa
Preheat your grill. While preheating, grind cumin seeds by placing them on the cutting board and crush lightly with a small pan using a gentle rocking motion.
Rub the chops with oil, sprinkle with salt and pepper, and coat them with the cumin seeds (and press them firmly to adhere to the pork)
When grill is preheated, sear chops on a lightly oiled grill rack over the hottest part of the grill, turning over once, until well browned- 3 to 4 minutes a side. Then transfer the chops to a cooler part of the grill and bake them for about 12 minutes, turning them over once.
Chops are done when center meat temperature read at 145 degrees. Let them sit, covered for 5 minutes.
Serve with Myrtle Creek Peach Chipotle Salsa on the side. Enjoy!