Sautéed Pork Chops

• Coarse grain sea salt Seasoning Rub (mix 6T paprika, 1 t salt, 1/2 t powdered garlic, 1/2 t powdered onion, and 1/4 t cumin)
• Black Pepper

1. Heat a cast iron frying pan on the stove at high heat. Sprinkle a good cover of coarse-grain salt over the bottom of the pan.
2. While the pan is heating, sprinkle both sides of the chops with the Rub.
3. When the pan is hot - almost to the point of the salt turning light brown - add the pork chops. Lower heat to medium-high.
4. Cook 3-4 minutes and turn. The chops should have a nice sear on the cooked side. Continue cooking an additional few minutes until the chops are cooked through. Remove chops and keep warm.
5. Add wine to the pan and raise heat to high. As the wine cooks out scrape the bottom of pan with wooden spoon.
6. After half the wine has evaporated add the oil, mushrooms, and onions. They will cook quickly. Add the Worcestershire sauce.
7. After one minute add the butter. When it has melted and been incorporated into the sauce, pour sauce on the chops.
8. Sprinkle with parsley and serve.

grain sea salt, black pepper

Taken from www.epicurious.com/recipes/member/views/sauteed-pork-chops-50087011 (may not work)