Step 1

Heat the oven to 400°F.

Step 2

Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside.

Step 3

Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.

Step 4

Stir in the cherries, red wine, and vinegar. Cook until the cherries soften and the wine has reduced by half, about 10 minutes.

Step 5

While the sauce reduces, begin cooking the pork chops. Heat oil in a large, cast-iron or oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.

Step 6

Flip over and place the frying pan in the oven. Bake until the chops are golden brown on the second side and the juices run clear, about 7 to 10 minutes.

Step 7

Spoon the cherry sauce over the chops and serve.