Shared by Pierre of Peabody Farm as a terrific whay to prepare a bone-in pork chop.
Ingredients
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
Method
Step 1
In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
Step 2
Smear mixture all over pork and let sit at room temperature for at least 20 minutes, or refrigerate, covered, up to 24 hours.
Step 3
Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
Step 4
Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.
Source
NY Times Cooking