For the Pork Rub

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground mustard
• ½ teaspoon paprika
• ¼ teaspoon chipotle powder
• 2 each bone-in pork chops (6-8 ounces each)
• Kosher salt to taste (about ½ teaspoon per chop)
• Cracked black pepper to taste (about 4 cracks per chop)

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For the Pickled Red Onions (optional)

• 3 cups water
• 1 ½ cups rice vinegar
• 1 ¼ cups granulated sugar
• 6 tablespoons kosher salt
• 6 large Red onions (peeled and sliced into thin rings)
• 2 cloves
• ½ Pod star anise

1. Take the pork chops out and put them on a sheet tray or cookie sheet and pat dry with a paper towel.
2. Liberally season both sides of each pork chop with salt and crack 2 cracks of your pepper mill (or 1 pinch) of black pepper on each side. Let it sit for about 5 minutes.
3. After the 5 minutes have passed, we will “rub” the pork chop. If you made the rub separately, lightly dredge the chop on both sides, shaking off the excess rub. If you didn't make the rub beforehand, lightly sprinkle the onion powder onto one side of the pork chop. Next do the same with the garlic powder, then the cumin, coriander, ground mustard, paprika and chipotle powder.
4. Flip the chop and do the same thing on the other side. Gently tap the pork chop and shake off excess rub that doesn't adhere to the chop.
5. Put a heavy-bottom saute pan or cast-iron skillet on the stove and turn the heat on to medium-high. You want to get the pan hot enough so that you hear a sizzle when you put the chops into the pan but do not want the pan smoking.
6. Once the pan is hot enough, add about 1 tablespoon of your cooking oil to the pan and then gently lay the chops into the pan, making sure to push the chop down so all of the side is flat against the pan.
7. Turn the heat down to medium-low and let the chops cook for about 6-8 minutes. You want to develop a nice golden brown crust on the side facedown in the pan.
8. Once the chops have a nice and even crust on one side, flip them gently in the pan and repeat the process, cooking for 4-6 minutes on the second side. The chops will be done when both sides are seared nicely and the center is about 135-140 F.
9. Once the chops are cooked, allow them to sit at room temperature for about 10 minutes to allow the juices to redistribute throughout the chop before cutting and eating.

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Making the Pickled Red Onions (optional)

1. Add the water, rice vinegar, salt and sugar to a small sauce pot and heat on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a weak simmer. (Do not boil)
2. In the meantime, peel and slice the red onions into thin rings. You want the rings to be just about as thin as you can get them while keeping the connected onion rings. Once cut, put the onions into the vessel you plan on storing the pickles in. (Mason Jar)(Deli Container)
3. Add the cloves and star anise to the onions.
4. When the liquid starts to simmer, pour the brine over the onions and mix lightly to ensure all the onions are submerged.
5. Put a lid on the container and store in the fridge overnight until fully chilled.