Cotes de Porc Marocaine (Pork chops with spices)

• 8 half-inch thick pork chops, about 2 pounds total weight
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon corn oil
• 1 1/2 cups finely chopped onion
• 2 teaspoons finely minced garlic
• 1 cup water
• 1/2 teaspoon powdered cumin
• 18 teaspoon paprika
• 1/2 teaspoon powdered turmeric
• 1 bay leaf

1. Sprinkle the chops with salt and pepper.
2. Heat the oil in a heavy skillet large enough to hold the chops in one layer.
3. Add the chops and cook until nicely browned on one side, about five or six minutes.
4. Turn the chops and brown on the second side about five minutes.
5. Pour off all the fat from the skillet.
6. Return the skillet to the heat and scatter the onions and garlic around the chops.
7. Cook briefly, stirring.
8. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf.
9. Cover closely and cook about 30 minutes over low heat.
10. Serve the chops with the sauce poured over.

pork chops, salt, freshly ground pepper, corn oil, onion, garlic, water, powdered cumin, paprika, powdered turmeric, bay leaf

Taken from cooking.nytimes.com/recipes/5877 (may not work)