Pan-Seared Pork Chops

I got the porkchop and seasoning recipe from my Cast Iron Cookbook. By: Joanna Pruess
*Thank you Grandma Patty for sending me this cookbook for my B-Day!

Ingredients:
16 oz. Mushroom Caps
Southern Seasoning Mix (recipe follows)
4 (1-inch thick) Bone-in loin pork chops, blotted dry
1/2 Tbs. oil
Salt to taste

Souther Seasoning Mix: (Very yummy if I must say so myself)
1 Tbs. Chili powder
1/2 Tbs. each ground coriander, cumin, garlic powder, salt, and black pepper
2 tsp. cayenne (doesn't make pork chops spicy. Just enough flavor)
1/4 tsp. ground cinnamon

1. Combine the Seasoning ingredients in a small bowl or jar and mix well
2. Dice mushrooms and put in a skillet and saute' with aprox 1/2 Tbs. butter until tender. Keep warm in an oven at 250 degrees until ready to serve.
3. heat a very large cast iron skillet large enough to hold the chops in a single layer without crowding over medium high heat until hot but not smoking, 3/12 to 4 mins.(Or you can do what I did and used my largest one and just cooked two at a time because my pan was not big enough).  Meanwhile, rub about 1 tsp. of the seasoning mix into each side of the pork chops.

Once the skillet is hot, brush it with oil, and lay the chops in the pan with the thickest parts toward the center. Season with salt and cook for 3 mins.; turn, season the other side with salt, and cook for 2 1/2-3 mins. or until the meat measures 125-130 degrees F on an instant read thermometer inserted into the thickest part of one chop close to the bone. Put chops in oven to keep warm while cook the other two chops.  Serve. Prepare to indulge in some very yummy food!