While they were cooking I heated up a nonstick pan, and in the same little bowl I had mixed my cauliflower seasonings in I put in a teaspoon of evoo, some thyme, some sage, some ground mustard, and a tiny bit of crushed red pepper. I poured it on one side of the pork chop and pressed it into the hot pan. While it was sizzling I used my finger to get the rest of the oil out and rubbed it on the other side.
The pork chop was really good.
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