Using a mortar and pestle crush the coriander, fennel and cumin seeds. If you prefer, use the same quantities of ground seeds.
Mix the spices and orange rind. Roll the edges of the pork chops in the spice mix to coat evenly. Cook under a hot grill for 5-7 minutes on either side until golden brown.
Rest in a warm place for 5 minutes, loosely covered with foil, before serving.
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