Pre-heat over to 400 degrees.
Toast seeds over medium heat in a small dry skillet until you begin to see light browning and hear popping sounds. Remove from heat and let cool before pulsing in a coffee grinder to a fine dusty powder.
Add to large bowl and mix with Mayan cocoa, salt and ground cloves.
Add chops one at a time, covering them in the dusky amber colored powder. Make sure cover the entire chop, even the fatty edge. Set on a cutting board or plate until all chops are coated.
Bring 2 tbsp of olive oil to temp in a skillet on medium heat. Once the oil is hot add some chops to the pan, being careful not to overcrowd (overcrowding can reduce the pan’s heat and ruin your sear) about 1.5 minutes each side (be sure to sear the fat on the sides as well.
Move to a waiting broiler pan, adding chops as they finish searing.
When all chops are seared, slip them into the oven to cook for 5 to 8 more minutes, depending on thickness of loin cut or until a meat thermometer reads 160 degrees.