4 boneless pork chops
1 T Salt,
1/8 teaspoon each of pepper, ginger, coriander, cumin, tumeric, nutmeg, paprika
Olive oil for cooking
Seeds of ½ of a large pomegranate
1 clove garlic, peeled and finely minced
4-5 T ponzu or soy sauce
½ fresh lime
Bring pork chops to room temperature. Mix all the ingredients for the dry rub in a small bowl and then firmly rub both sides of each chop.
Combine the fresh pomegranate seeds, minced garlic and soy sauce.
In a sauté pan, heat pan on high heat, when the pan is hot, add a small quantity of olive oil. Sear chops on both sides, then turn down the heat to finish cooking.
When the chops are done, remove to warm plates. Add the pomegranate seed mixture to the pan and deglaze. Spoon the seeds and sauce over the chop. Use the pomegranate syrup as a garnish on the plate, along with some fresh lime.