Rib-loin, Cheddar chops

2 pork rib-loin chops
2 slices bacon, diced
1/4 Tsp cumin seeds
1 medium onion
1 clove garlic
1 Tbl tomato paste
1 cup dry, white wine
2 oz water
1 Tbl Tabasco sauce
3 oz Cheddar cheese, sliced thinly
Preheat the broiler. Place an oven rack on the rung closest to the flames. Crack the cumin seeds under a heavy skillet. Chop the onion and the garlic finely.

Dry off the chops with paper towels. Heat up a 12 inch aluminium or cast-iron skillet over a medium-low flame. Melt 2 Tbl of lard in the pan. Sear the chops, on one side, until well-browned, turn the chops over and season with salt and pepper. Sear the other side until well-browned, turn them over and season with salt and pepper. Check for done-ness. Remove the chops from the pan.

Melt 1 Tbl of lard into the pan. Throw in the diced bacon and saute until it is rendered and brown. Throw in the cumin seeds. Add the onions and saute until soft but not brown. Add the garlic and saute for a minute. Stir in the tomato paste and saute until it is well-combined. De-glaze the pan with wine. Make sure to scrape the bottom of the pan vigorously to liberate the stuck-on residue. Add the Tabasco. Pour the juices which have accumulated under the chops back into the pan. Pour in the water. Reduce the sauce slightly and adjust the seasoning with salt and pepper to taste.

Slide the chops back into the pan, turning them in the pan to coat them with the sauce. Pile the sliced, Cheddar cheese on the top sides of both chops. Sprinkle some more cumin seeds over the cheese. Place the pan under the broiler until the cheese bubbles. Remove the chops from the pan. Check the sauce for proper consistency, and reduce if necessary. Serve the chops and sauce over hot, drained pasta.