Herbed Pork Chops with Bing Cherry Sauce

For the cherry sauce:

1 teaspoon olive oil
1/2 medium shallot, finely chopped
1 cup fresh Bing cherries, pitted and halved
1/3 cup ruby port
1 teaspoon balsamic vinegar

For the pork chops:

2 (1-inch-thick) bone-in pork loin chops
1 1/4 teaspoons kosher salt
1 teaspoon coriander seeds, lightly crushed
3/4 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil

Heat the oven to 400°F and arrange a rack in the middle.

cherry sauce:

1. Heat oil in a small saucepan over medium heat. When it shimmers, add shallot and season with salt. Cook until soft, about 3 minutes.

2. Stir in cherries, port, and vinegar and cook until cherries begin to soften and port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove from heat and set aside.

pork chops:

1. Rinse pork chops and pat dry with paper towels. Place salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture on the pork chops.

2. Heat the oil in a large, oven-safe frying pan over medium-high heat. When it shimmers, add chops and cook on one side, undisturbed, until golden brown, about 4 minutes.

3. Flip chops and place the pan in the oven. Cook until chops are firm but not hard, about 11 minutes.

4. Place chops on warm plates and let rest 2 to 3 minutes. Spoon sauce over top and serve.