2 tsp Balti Spice (Penzey's)
2-4 venison loin chops
Combine spice with yogurt. Marinate at room temp for 1 hour or up to 24 hours in fridge. Heat cast iron skillet. Sear chops on 1 side for 3 minutes. Flip and sear another 2 minutes. You may have to add a little extra virgin olive oil if chops are very lean. Rest for 5 minutes. Serve.