Spiced Kurobuta Pork Chops
['1 tablespoon ground Aleppo pepper*', '1 tablespoon Hungarian sweet paprika', '2 teaspoons coarse kosher salt', '2 teaspoons whole Malabar black peppercorns, freshly ground**', '1 teaspoon chopped fresh sage', '4 kurobuta/Berkshire bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each)', '5 tablespoons olive oil, divided', '1/3 cup all purpose flour', 'Braised Bacon', 'Pomegranate', 'and Pine Nut Relish']
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
*Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
**Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).
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