Pork Chops

6 Boneless Pork Chops (you can use bone in)

2 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Ground Ginger

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Paprika

1 Tsp. Mustard Powder

1-2 Tbsp. Olive Oil

Chimichurri

1 Bunch of Parsley

1 Bunch of Cilantro

1 Tbsp. Fresh Thyme

1 Tbsp. Dried Oregano

6-8 Cloves of Garlic

1 Tsp. Red Pepper Flakes (you can use less I just like the heat)

1/3 Cup Olive Oil

3 Tbsp. Apple Cider Vinegar (red wine vinegar works well here too)

1 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

Pre-heat your oven to 375 degrees Fahrenheit.

In a small bowl combine all of your spices together and season each pork chop liberally on all sides.

In a large oven safe skillet using medium high heat, add in the olive oil. Add in your pork chops. ( You might have to do this in batches but mine fit as they were small pork chops.)

Sear the first side of the pork chops for 2-3 minutes, turn and sear the other side of the pork chops for 2 minutes. Place your skillet in the oven and allow the pork chops to continue cooking for an additional 10-12 minutes or until they are fully cooked through.

Meanwhile make your chimichurri, by placing all of the ingredients into a food processor or blender. And pulse until fully blended together.

Once your pork chops are done allow them to rest for 3 minutes.

Serve along your salad, top with chimichurri, and enjoy.