Marinade:

• .5 tsp coriander seeds

• .5 tsp mustard seeds

• 1 tsp cumin seeds

• 1 dried birdseye chili, ½ of the seeds removed

• 1 star anise pod

• .25 tsp smoked paprika

• 1 clove of garlic (fresh)

• .5 tsp coarse sea salt

• fresh ground black pepper (to taste)

• 2 tbsp olive oil

• 1 lime of zest

• 1 juice of the lime (fresh)

Pork:

• 2 medium-cut pork chops (roughly ½ to ¾ of an inch thick) with the bone in

• 2 tbsp butter

• Coarse salt

• Black pepper

• Smoked white cheddar cheese, grated or thinly sliced

Sauce:

• 1 diced granny smith apple, plus some slices for garnish

• 1 - 2 tsp of all purpose flour

• ½ can of your favorite cheap light beer

• Sugar

• 2 tbsp Honey, separated

• 1 tsp Lemon juice

For the Marinade:

1. Toast the seeds, anise, and dried chili in a dry pan until fragrant and lightly brown.

2. In the bowl of a pestle and mortar, add the cumin, coriander, mustard seeds, dried chili, and salt. Keep the anise pod aside for the marinade.

3. Using the pestle and mortar, grind the spice mixture into a fine powder.

4. Add the garlic clove and 1 tbs of the olive oil. Grind into a thick paste, being sure to smash the clove of garlic into the mixture as thoroughly as possible.

5. Zest the lime into the bowl of the pestle and mortar, then roll the lime under your palm and slice it in half. Juice the lime into the bowl and add the remaining tbsp of oil. Keep the lime halves for the pork.

6. Grind and mix this into a pourable marinade.

7. Taste the marinade for the proper salt levels, adjust as needed for taste.

For the pork:

1. Add the pork chops to a plastic bag with a good seal.

2. Pour in the marinade and mix until the marinade covers the entire pork chops.

3. Add the limes and star anise to the bag

4. Let marinade in the fridge for 30 minutes.

5. Remove the bag of pork 10-15 minutes before cooking.

6. Preheat the oven to 425F (218C)

7. Start on the diced apples for the sauce.

For the sauce:

1. Add the diced apples, lemon juice, sugar, and honey to a shallow pan. Add enough water to barely get to the bottom of the apples.

2. Bring to an aggressive simmer and reduce the water, allowing the apples to boil and break down for about 10 minutes. Once the apples are soft, take them off of the heat and strain any remaining water from them. Set aside for a later step.

Putting it all together:

1. Add a tablespoon or two of vegetable oil to a cast iron pan. 

2. Over medium-high heat, let it heat for several minutes. If the oil is dancing around the pan and a splash of water instantly vaporizes, it’s hot enough.

3. Sprinkle a very small amount of coarse salt on one side of the pork. Go very light here since the marinade has a lot of salt. Pepper it on both sides with coarse ground black pepper.

4. Add the pork chops to the pan, laying them away from you. You should hear a loud sizzle the moment the pork hits the pan. If you do not, your pan is not hot enough. Let it sit another few minutes and try again.

5. Cook the pork chop for 2 minutes on each side, making sure to hear the sizzle the whole time.

6. After cooking the second side of the pork chop, flip it once more. Add the apples and the butter to the pan. Baste the butter over the chops once it’s melted and browned, about 1 minute. 

7. Put the apples on top of the pork chops and place it into the oven.

8. Bake the pork chops for about 5 minutes. You should still hear a light sizzle.

9. Check your chops with a meat thermometer. If it reads 130 or higher, remove the apples from the top of the pork and add the cheddar cheese. If it doesn’t, leave it in a little longer.

10. Add the cheese and put the pork back into the oven to cook to at least 145F. The cheese should be melted.

11. Remove the pork from the pan and wrap it in aluminum foil to rest for 3-5 minutes.

12. Return the skillet to medium-high heat and add ½ can of beer to the pan. 

13. Smash the apples slightly with a wooden spoon and mix in the beer. 

14. Add a tablespoon of flour to the sauce, mixing very well until all the lumps of flour are gone.

15. Bring the beer to a simmer and reduce the sauce for 2-3 minutes. Once it starts to thicken a bit, it’s ready.

16. Taste the sauce, adding salt or a bit of lime juice if needed.

17. Spread the sauce on a plate, and place the pork chop on top. Feel free to slice the chop for guests if you’re concerned about the bones and place the slices over top of the sauce.

18. Garnish with very thinly sliced apples

19. Enjoy!