I tried an experiment. I used the seasoning and marinade for cumin beef on some huge, bone in pork chops. I won't be putting potato flour in the marinade another time. It made the marinade a paste and it made it hard to brown the pork chops. The seasoning (coarsely ground cumin, fresh green chilies, chili flakes, minced ginger, and minced garlic, all sautéed 'til fragrant and then added some chopped scallion greens) was delicious, but it wasn't really quite right with pork chops. It didn't stick to the meat.
It was delicious, but I will use strips of meat another time.
We had that with a salad of romaine lettuce, celery, napa cabbage, and very thinly sliced red onion with a homemade vinaigrette (EVOO, cider vinegar, garlic, salt, Dijon mustard, freshly ground black pepper). The salad was just the thing to take the heat out of our mouths.
An interesting experiment and it tasted good, but I won't bother doing it again.