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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Heat the oil in a small saucepan over medium heat until shimmering.
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3
Add the shallot and season with salt.
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4
Cook, stirring occasionally, until softened and golden brown, about 3 minutes.
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5
Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes.
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6
While the sauce reduces, start cooking the pork chops.
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7
When the sauce is finished, remove it from the heat and set it aside.
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8
Rinse the chops and pat them dry with paper towels.
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9
Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined.
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10
Rub all of the spice mixture all over the pork chops.
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11
Heat the oil in a large, oven-safe frying pan over medium-high heat until shimmering.
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12
Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
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13
Flip the chops over and place the pan in the oven.
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14
Bake until the chops are golden brown on the second side and the temperature registers 145 degrees F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
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15
Place the chops on warm plates and let them rest 2 to 3 minutes.
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16
Spoon the reserved sauce over top and serve.
