Take chops in a dish, sprinkle seasoning and rub into chops.
Marinate for 1 – 2 hours or overnight. If marinating for more than 24 hours, add some turmeric to seasoning. It is optional but acts as a preservative.
If refrigerating, bring the chops to room temperature. Keep it on the counter for about an hour.
Heat oil in a pan. I use a cast iron pan. When the pan and oil are hot, place the chops in the pan, cover ¾ – ⅝ of the way and cook on medium – medium high flame for about 3 minutes or until bottom is charred.
Uncover, flip chops, cover the pan partky and cook for another 2 – 3 minutes until chops are cooked and juices run clear.
Remove from pan and serve with some roasted vegetables or use it as a fillet for sandwiches.