Spicy but not too hot, these Southwestern-flavored chops make a great fast weeknight dinner. Try them with Spanish rice and corn.

Serves 4.

1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
4 boneless pork chops (about 1¾ to 2 pounds)
1 tablespoon olive oil
2 to 3 garlic cloves, minced
Juice and grated zest of 1 lime
3 tablespoons finely chopped fresh cilantro leaves
1 lime, quartered

1. Preheat the oven to 400 degrees.

2. Place the chili powder, cumin, salt, and pepper in a small bowl and mix well. Rub the mixture into both sides of the pork chops.

3. Place a large ovenproof skillet over high heat and when it is hot, add the oil. Add the pork chops, waiting about 30 seconds between additions, and cook until seared, about 1 minute on each side. Add the garlic, lime juice and zest, and cilantro, and transfer the skillet to the oven. Roast until the chops are rare on the inside and crusted on the outside, about 10 minutes.

4. Serve immediately, garnished with the lime wedges.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)