- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teasoon dry mustard
- 4 sprigs fresh thyme
- 4 1 1/2-inch thick bone-in center cut pork chops, about 4 pounds
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 large peaches, about 1 1/2 pounds, peeled pitted and chopped
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Combine 2 tablespoons of the oil, soy sauce, coriander, garlic powder, smoked paprika, dry mustard and thyme sprigs in a bowl. Add the pork chops and turn to coat. Let stand at room temperature 30 minutes or up to 24 hours in the refrigerator.
- Meanwhile make the ketchup. Heat the oil in a medium Anolon Tri-Ply Nonstick Skillet over medium heat. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until translucent, about 5-6 minutes. Stir in the cinnamon and allspice and cook 30 seconds. Add the peaches and sugar and cook until very soft, 9-11 minutes. Transfer to the bowl of a food processor; add the vinegar and salt and process until smooth.
- Preheat the oven to 400°F.
- Heat the remaining 1 tablespoon oil in an Anolon Tri-Ply Clad Grill Pan over medium-high heat. Season the pork chops with the salt and pepper. Add chops to the pan and cook until well marked and lightly browned, 4 minutes, turn the chops over and cook 3 minutes longer. Transfer the pan to the oven and cook until an instant read thermometer inserted into the center of the chop, without touching the bone, registers 145°F, about 14-15 minutes. Let rest 3 minutes before slicing.