Rub chops with crushed garlic. Combine pepper, cumin, paprika,
ginger, and salt and sprinkle evenly over chops. Heat oil over medium
heat in a large skillet and cook chops until nicely browned on both
sides. Cover, reduce, heat and cook an additional 5 minutes until
internal temperature reaches 145 F [original said 160]. Remove chops
from skillet and keep warm. Add 2 Tb hot water to skillet and whisk
to dissolve the brown particles. Add onions and cook until wilted.
Divide onions among each chop.
Stop & Shop, adapted From: Michael Loo Date: 07-15-11
