Pat chops dry with the paper towel then set aside, mix up all the dry ingredients to make your rub (onion, pepper, garlic, ginger, knorr cube, oregano and salt) sprinkle the mixed ingredients on your chop and set aside

Heat your skillet (I recommend cast iron one) to medium high and add the vegetable oil. When it's shimmering hot and not a moment before, add your chops.

Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.

Add butter and fresh Rosemary to your pan, lower your heat and sear on both sides.

The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.

Remove them from the skillet and let them rest on a plate for 5 to 7 minutes. Enjoy with roast plantain or potato

You can make your sauce/jaux with the residual from the pan by adding red wine, little flour and little stock, mix everything together till it thicken a bit. Serve sauce with your steak.