Mustard Seed

• Mustard seeds have an astringent, almost spicy flavor and aroma.Brand X Pictures/Brand X Pictures/Getty Images
  
  The pungency of mustard seed brings life to pork. Mustard is made from tiny yellow and black seeds. Try mustard seed-crusted roasted pork chops. In a blender, combine yellow mustard seeds, black mustard seeds, sugar, olive oil, shallots, vinegar and salt. Blend until the mixture forms a rough paste. Season the bone-in pork chop with salt and pepper. Cover the meat with the paste, using your hands. Roast in the oven for at least 45 minutes. Serve alongside a sweet and tangy chutney.
  
  

Fennel Seed

• Bring out the aroma of fennel seeds by roasting the seeds in a sauce pan for a minute over medium heat.Jupiterimages/Pixland/Getty Images
  
  Fennel seeds have a slightly sweet taste, which goes well with the subtle taste of pork. They need to be ground before being used in a pork dish. For a fast and light dinner, serve up fennel-crusted pork chops. Marinate the pork chop first to incorporate flavor and tenderize the meat. Combine olive oil, chopped shallots, chopped garlic, Dijon-style mustard, chopped fresh rosemary, fresh thyme, and toasted and roughly ground fennel seeds. Pour over pork chops and allow to marinate for at least an hour. Remove the pork chops and discard remaining marinade. Combine ground fennel with sea salt and ground pepper. Press the pork chop into the fennel seed mixture, coating on all sides. Bake or grill for 15 minutes.
  
  

Sage

• Sage, a green leaf herb, brings freshness to a pork dish. Find dried rubbed sage or use fresh sage from your herb garden. For sage baked pork chops, make a mixture from freshly made bread crumbs, Parmesan cheese, dried rubbed sage and grated lemon peel. Use thickly cut bone-in center-cut pork loin chops. Dip the pork chops into seasoned flour, and then dip into an egg mixture. Press the pork chops into the sage bread crumbs. Bake until golden brown.
  
  

Green Peppercorn

• Green peppercorns add spice and smokiness to pork. Brined peppercorns, which are made from peppercorns soaked in water and salt, are used in many pork dishes. Many Italian pork recipes call for pan-seared pork chops in a peppercorn sauce. Make a simple marinade from chopped rosemary, minced garlic and olive oil. Wrap the pork chop with lardo, which is Italian cured pork fat. Pan sear the pork chop. Prepare a sauce in the same pan used to cook the pork. Add olive oil and cook crushed garlic. Pour in white wine, chicken broth, lemon zest and stir in brined green peppercorns. Pour the sauce over the pork chops for a well seasoned entrée.