Hot, Salty, and Sweet Pork Chops

• 1/4 teaspoon salt
• 1/2 tablespoon whole coriander seeds
• 2 teaspoons whole cumin seeds
• One 2-inch cinnamon stick
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole peppercorns
• 1/2 teaspoon cayenne pepper
• 2 pounds thin (1/3-inch-thick) center-cut pork chops (4 chops)
• 3 tablespoons olive or canola oil
• 1/2 medium onion, chopped
• 1 teaspoon finely grated peeled fresh ginger
• 3 tablespoons soy sauce
• 1 1/2 tablespoons sugar

1. Put all the ingredients for the marinade in a clean coffee grinder or other spice grinder and grind as finely as possible.
2. Sprinkle spices evenly on both sides of the pork chops and pat them in.
3. Cover the chops and refrigerate at least 6 hours or overnight.
4. (Twenty-four hours would be fine too.)
5. Pour the oil into a large frying pan and set over medium-high heat.
6. When hot, put in the pork chops, and brown on both sides.
7. Remove to a bowl.
8. Put in the onions, lowering heat a bit, and brown them.
9. Add the ginger and stir once.
10. Now put in the pork chops in a single layer and add the soy sauce, sugar, and 1 cup water.
11. Bring to a boil.
12. Cover, turn heat to low, and simmer gently for 50 minutes or until chops are tender, turning the chops every 10 minutes.
13. Reduce sauce until it is syrupy and clings to the chops.

salt, whole coriander seeds, cumin seeds, cinnamon stick, whole fennel seeds, peppercorns, cayenne pepper, thin, olive, onion, ginger, soy sauce, sugar

Taken from www.epicurious.com/recipes/food/views/hot-salty-and-sweet-pork-chops-373807 (may not work)