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1 tablespoon cumin seeds
2 tablespoons chili powder
1 teaspoon ground chipotle
1 teaspoon dried oregano
1 teaspoon dried parsley
Four 10-ounce pork shoulder blade steaks, about 1 inch thick
Salt
2 tablespoons Dijon mustard
Extra-virgin olive oil, for drizzling
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1st Keep
 dfperrault
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