⠀⠀⢀⡴⣺⠋⡇⠀⠈⢳⡈⠳⣌⠻⡙⣢⡀
⠀⠀⠀⣠⡞⢸⡇⠀⣇⡀⠀⠈⣿⡄⠙⣧⠹⢻⣷⡀⠀⠀
⢀⢺⠛⣿⡇⡿⡇⠀⢻⣷⠀⠀⣿⣷⡚⢿⣧⢠⢿⢿
⢸⣿⡏⡿⡇⣿⣿⣶⠉⣻⢿⡾⠚⣽⣥⣭⣻⠊⡌⣏⢷⡀⠀⠀⠀⠀
⢸⣿⣇⢻⡇⢸⣿⠟⠙⣉⠀⠀⠀⠳⣿⡿⢹⣦⢡⠘⣜⣧⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠈⣾⣿⠘⢷⢸⢣⠰⠋⠁⠁⠀⠠⠀⠀⠀⢸⠻⣄⢃⠘⣿⣧⠀⠀
⠀⠸⣿⣧⠸⡈⣗⡳⡀⠀⠀⢠⠴⢶⠂⢀⠇⠀⢻⣎⠆⢌⢿⣧⡀
⠀⠀⢻⣿⣯⣇⢹⡄⠉⠂⡄⣀⣉⣁⡴⠁⠀⠀⠀⠻⣮⣎⠢⣝⢿⣆⠀
⠀⠀⠀⠻⣿⣿⣷⣽⣄⣀⠧⠀⠠⠤⢣⣀⡀⠀⠀⠀⠈⠻⣷⡈⠳⣝⠷⣄⠀
⠀⠀⠀⠀⢹⠟⠁⠈⠻⡽⣷⣄⠀⠐⢆⠫⡻⣷⣆⠀⠀⠀⠈⠛⢷⡌⠻⢮⣕⠦⡀
⠀⠀⠀⠀⡌⠀⠀⠀⠀⠹⢯⣛⣦⣀⠈⢇⡵⣜⣿⡄⠀

Step 1: Bonk and bleed out the fish. In order to minimize suffering for the fish and prevent spoilage of the meat, fish must be "bonked" and bled out immediately after removing the hook. ...
Step 2: Remove scales or skin. ...
Step 3: Open the belly and remove the innards. ...
Step 4: Prepare for cooking. ...
Step 5: Cook the fish.

rlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.

3After 30 minutes, use a paper towel to dry the pork chops, then rub both sides of the chops with the spice rub.

4Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds.

5Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops,

6Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.