For the pork chops:
3 tablespoons of extra virgin olive oil divided
1 tablespoon of soy sauce
1 teaspoon of ground coriander
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
1/2 teaspoon of dry mustard
4 sprigs of fresh thyme
4 1 1/2-inch thick bone-in center cut pork chops
3/4 teaspoon of salt
1/4 teaspoon of ground black pepper
For the ketchup:
1 teaspoon of extra virgin olive oil
1 small of onion chopped
2 garlic cloves minced
1 jalapeño pepper seeded, chopped
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
3 large of peaches peeled, pitted, chopped
2 tablespoons of sugar
2 tablespoons of cider vinegar
1/4 teaspoon of 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 Circulon Momentum 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 a Circulon Momentum 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.