Cumin-Baked Pork Chops

• 4 8-ounce pork chops
• 1 teaspoon kosher salt
• 4 teaspoons grainy Dijon mustard
• 2 tablespoons crushed cumin seeds
• 1 teaspoon cracked black pepper
• 1 teaspoon canola oil

1. Preheat the oven to 450 degrees.
2. Sprinkle the pork chops on both sides with salt, then brush each side with mustard.
3. Rub the cumin and pepper into the mustard.
4. Heat the oil in a large cast-iron skillet over high heat.
5. Add the pork chops and brown for 2 minutes on each side.
6. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes.
7. Divide among 4 plates and serve.

pork chops, kosher salt, mustard, cumin seeds, cracked black pepper, canola oil

Taken from cooking.nytimes.com/recipes/10397 (may not work)