Dukkah-Crusted Pork Cutlets

Thin-cut pork chops with a bread crumb coating are just fine, but the same chops with a dose of dukkah are an entirely different story—warm from the cumin seeds, crunchy with bits of seeds and nuts, much more interesting to eat—and all with the shake of a jar. Serve this over a bed of lightly dressed, lemony arugula, or with an easy fruity dipping sauce.