For the fruit sauce:
1 teaspoon olive oil
French sea salt
1-2 cups peaches, raspberries and dried cranberries
1/3 cup ruby port
1 teaspoon pomegranate balsamic vinegar
For the pork chops:
3 (1-inch-thick) bone-in pork loin chops
1 1/4 teaspoons french sea salt
1 teaspoon coriander
3/4 teaspoon mustard seeds, lightly crushed
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Pre-heat oven to 500 degrees to pre-heat cast iron pans. Crush coriander, mustard seeds, salt and pepper in a mortar and pestle. Rub all of the spice mixture and olive oil all over the pork chops.
Add the chops to the cast iron pan and cook, undisturbed, until golden brown, about 3 and 1/2 minutes on each side. Place the pan in the oven. Bake for 2 and 1/2 minutes.
Let them rest 5 to 7 minutes.
In the cast iron pan used for the pork chops, stir in the peaches, raspberries and dried cranberries, port, and vinegar and cook until the fruit begins to soften and the port has reduced by half, about 7-10 minutes. When the sauce is finished, remove it from the heat and set it aside.
Spoon the reserved sauce over top of the pork chops and serve.
The above picture also includes a latke-style vegetable pancake made with multi-colored carrots and topped with beet yogurt.
Adapted from Chow.com
