3 bay leaves

1 tsp juniper berries

½ tsp red pepper flakes

½ tsp black peppercorns

½ tsp salt

1 orange, the grated zest only

4 pork chops with the bone, about 1 inch (2.5 cm) thick

2 tbsp (30 ml) olive oil

With a mortar and pestle, crush the bay leaves, juniper berries, pepper flakes, peppercorns and salt. Add the orange zest.

In a glass dish, rub the pork chops with the spice mixture. Cover with plastic wrap. Refrigerate for 15 minutes.

In a large skillet over high heat, brown the pork chops in the oil for about 5 minutes on each side or until the desired doneness. Set aside on a plate. Cover with aluminum foil and let rest for 10 minutes.

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