This is an excellent pork chop recipe with great flavor. It does require marinating, but it can be prepared the night before and marinated all night. Ajowan is a Middle Eastern spice which can be obtained at a specialty spice shop. Ajowan has thymol, the same active agent in thyme, but has a slightly different flavor. Do not go overboard with ajowan or the dish will taste bitter! This recipe is from Julie Sahni’s book, Savoring Spices and Herbs, page 161. Though the recipe calls for boneless chops, bone-in is fine, too.
2 pounds boneless pork chops, 3/4-inch thick, preferably from the center loin, trimmed of excess fat
½ tsp ajowan seeds
2 tsp black peppercorns, cracked
1 tbsp minced garlic
½ cup whole milk
Olive oil spray
Place the pork chops in a shallow dish and rub with ajowan, black pepper and garlic. Pour the milk over the chops and toss to coat evenly. Marinate the chops for at least 4 hours or overnight in the refrigerator.
When ready to cook, light the grill or preheat the broiler.
Remove the chops from the marinade and spray with olive oil. Place on the rack or broiler pan, about 5 inches from the source of heat. Grill or broil, turning and basting with the reserved milk marinade, until fully cooked, about 15 minutes. Serve, thinly sliced, warm or at room temperature.
If ajowan is not available, substitute 2 tsp chopped fresh thyme or 1 tsp dried thyme.