An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper.

The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal.

The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef.

For the cherry sauce:

• 1 teaspoon olive oil
• 1/2 medium shallot, finely chopped
• Kosher salt
• 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

INSTRUCTIONS

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

For the cherry sauce:

1. Heat the oil in a small saucepan over medium heat until shimmering. Add the shallot and season with salt. Cook, stirring occasionally, until softened and golden brown, about 3 minutes.
2. 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. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove it from the heat and set it aside.

For the pork chops:

1. Rinse the chops and pat them 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.
2. Heat the oil in a large, 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.
3. Flip the chops over and place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
4. Place the chops on warm plates and let them rest 2 to 3 minutes. Spoon the reserved sauce over top and serve.

Want dessert? Check out these yummy crunchies.