½ Tbsp dark brown sugar
1 tsp kosher salt, more as needed
1 tsp whole cumin seeds
½ tsp ground cumin
½ tsp freshly ground black pepper, more as needed
¼ tsp crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total)
1 lb brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes, Milford Spice Company’s Pontiac Trail Pig Powder, and garlic until mixture resembles wet sand.
Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread sprout mixture onto a rimmed baking sheet andplace the pork chops in the middle with the sprouts all around. Place the baking sheet in the oven.
Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through and the sprouts are browned and tender, 10-15 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.