Spicy Pork Chops and Rosemary potatoes

Preheat oven to 400 degrees

1 - 3 pound boneless pork roast ( cut into 4 porkchops) approximately 2" thick for each chop

Dry rub:
1 tablespoon cumin
1 tablespoon ground pepper
1 tablespoon kosher salt
2 teaspoons crushed red pepper flakes
1 tablespoon garlic powder
Mix together. Rub on all sides of the pork chops evenly, make sure you don't miss the edges
Let rest 20 minutes

Take 4 cleaned russet potoatoes and cut into 1" chunks peelings on. Toss 2 tablespoons of canola oil and 2 teaspoons of kosher salt. Take two sprigs of fresh rosemary and take off the leaves and toss all together. Set aside

Heat a cast iron skillet to smoking hot and add two tablespoons of canola oil. Sear chops on all sides until crisp and brown...2-3 minutes each side. Add the potatoes to the cast iron skillet and finish off the chops on potatoes in the oven for 40 minutes.

While that is cooking make a sweet and sour sauce to top your chops.
3/4 cup white sugar
1/2 cup orange juice
1/4 cup red wine vinegar

Heat to boiling and then turn down and reduce until thick about 10-15 minutes. Zest a teaspoon of orange peel and add to sauce. Drizzle over chops when done. Very easy and only one pan to wash... Enjoy! Love from the Redhead's kitchen.