1 tsp. minced Garlic
1 tsp. Pimenton
1 tsp. Cumin
1 tsp. Coriander
1 tsp. dried Oregano
1 tsp. minced fresh Thyme
Pinch Cayenne
½ tsp. Kosher Salt
Pepper
1 T. EVOO, plus more for cooking
1 tsp. Red Wine Vinegar
4 1” thick Pork Chops, about 2 ½ lb. total
4 thin slices Lemon
Chopped flat leaf parsley, pimenton, lemon wedges, for garnish

Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste 011 both sides of the pork chops and place a lemon slice on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don’t have the time). Heat a large skillet over medium-high heat until very hot. Add a couple of tsp. of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 150°F (the meat will continue to cook after it leaves the pan). Transfer the chops to a serving plate or cutting board and let sit for 4 or 5 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.