Serve with rice and peas mix, sliced oranges and red onion salad, and hot rolls.
- 4 bone-in pork chops (3/4- inch thick)
- olive oil
- 1 cup light cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1 tablespoon poppy seeds
- Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook, turning occasionally, until evenly browned on both sides, about 7-8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to serving platter; keep warm.
- Add garlic to skillet; cook and stir for 30 seconds. Reduce heat to low. Add cream, salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered, until mixture thickens slightly (do not boil). Serve sauce over chops. Sprinkle with poppy seed and garnish with cilantro sprigs.