Simple Rosemary Rubbed Pork Chops

• 4 pork loin chops (about 1/2 pound each)
• 1 -2 teaspoon olive oil, for the pan
• 1 tablespoon rosemary, fresh
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cumin

1. Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
2. Rub mixture all over chops.
3. Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
4. If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
5. Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
6. A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145u0b0.
7. Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
8. Serve with pan juices, mustard or a nice chutney.

pork loin chops, olive oil, rosemary, brown sugar, salt, pepper, cumin

Taken from www.food.com/recipe/simple-rosemary-rubbed-pork-chops-361391 (may not work)