Instructions: 1. Heat a large cast-iron grill pan over medium-high heat 10 minutes.

2. Meanwhile, heat a small skillet over medium heat. Toast cumin and coriander, 1 to 2 minutes. Combine with salt and pepper; rub spice mixture over both sides of chops.

3. Lightly coat grill pan with vegetable cooking spray. Add 4 chops and cook 6 minutes per side for medium-rare. Transfer to plate; cover and keep warm. Repeat process with remaining chops.

Prep time: 15 minutes

Cooking Time: 12 minutes per batch

NOTES : Using a cast-iron grill pan is a way to get that great outdoor taste all year long. For an instant marinade, a dry rub of cumin and coriander does the trick.

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