As many of you readers know, the wine for next week’s online tasting, which I will conduct, is the Gascon Malbec 2006, from Argentina’s Mendoza region. I bought it at Buster’s for $13.

I’m going to be cooking a terrific recipe for pork chops. This originally appeared in the January 2004 issue of Food & Wine (in case you obsessively hang on to old magazines) and also in one of that magazine’s occasional publications, “Fast,” and I would tell you what year that appeared except that we’ve used it so much that pages are falling out, including the title and copyright page. None of which matters because I’m going to provide the recipe here. LL and I have cooked this dish a thousand times, and the pork chops always come out moist and tender and flavorful. The whole process is simple and fast.

Chili-Dusted Pork Chops

1 tsp. chili powder
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground pepper
4 1/2-pound boneless pork loin chops
1 tbsp. extra virgin olive oil
2 garlic cloves, minced
Finely grated zest of one lime and its juice
3 tbsp. finely chopped cilantro
1. Heat oven to 400 degrees. In a bowl, mix the chili powder with the cumin, salt and pepper. Rub the mixture all over the pork chops.
2. In a large overproof skillet, heat the oil. Add the chops and cook over high heat until browned, 1 minute per side. Add the garlic, lime zest, lime juice and cilantro and roast the chops in the center of the oven for 10 minutes. Transfer to plate and serve.

Note: This is supposed to serve four people, but LL and I use the same amount of rub and other ingredients for two pork chops. If you’re actually cooking four chops. I would double the amount of the others elements. And you don’t have to use boneless chops; we usually buy bone-in chops and they’re great. The chops need to be about an inch and a quarter thick.

So there it is. What could be easier?

I’m looking forward to the wine-tasting next Thursday.