1. Apply 2 teaspoons salt to the chops and set aside. Zest the lemon and orange. When you zest, make sure you only zest the orange/ yellow part and not the white. The white part will be bitter.

2. Add the orange-lemon zest, rosemary and garlic in a mortar and pestle.

3. To this add remaining salt, black pepper powder and sumac. Sumac is a sour berry spice from the middle east. You can skip this and add same amount of chat masala instead.

4. Coarsely grind all of these together.

5. In a ziploc bag (sealable plastic bag) transfer the ground herbs. Squeeze the orange and add 2 tablespoons of lemon juice. Cut 1 lemon into round slices and add to this mixture. Add avacado or olive oil.

6. Add the chops to the bag and also add the mint. Mix everything well. Remove the air from the bag. Seal the bag and marinate in the refrigerator for at least 30 minutes.

7. When ready to cook this chops, make sure you bring them to a room temperature. I have a small indoor grill and used that to make these chops. You can use an outdoor grill, a cast iron or even a non stick pan to fry the chops. Heat the grill or pan on medium high heat. Add the chops and cook for 3 minutes on each side for medium rare and 5 minutes on each side for well done. Once done remove from the pan and save the juices to garnish. Serve immediately over mashed potatoes, rice, couscous, or with vegetables. Drizzle the juices over the chops. Enjoy!