Bone-In Pork Chops With Spiced Stone Fruit

Let's Cook

1. Step 1.

   Prepare a hardwood fire for grilling, or heat a gas or charcoal grill to medium (about 400°F). Bring the pork chops to room temperature, rub with the olive oil, season generously with salt and pepper, and set aside.

2. Step 2.

   While the grill heats, combine the cumin, coriander, and mustard seeds in a dry medium skillet over medium heat. Toast them, shaking the pan frequently, until popping, fragrant, and nicely browned, 1 to 2 minutes. Transfer the seeds to a mortar and pestle to cool.

3. Step 3.

   Carefully add the apple cider to the hot pan. Bring the cider to a boil and cook until it reduces by about half, about 10 minutes. Meanwhile, crush the seeds in the mortar and pestle until almost powdery (or use the end of a rolling pin to crush them in an unbreakable container).

4. Step 4.

   When the cider has reduced, add the crushed spices, fruit, vinegar, thyme, red pepper flakes to taste, and salt and pepper to taste. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the liquid is starting to look syrupy and the fruit threatens to fall apart. Cover and set aside until ready to serve.

5. Step 5.

   When the grill is hot, brush the cooking grates clean. Add the pork chops and grill for 10 to 12 minutes, turning occasionally, or until the chops are well marked on both sides, pink in the middle, and register 135°F for medium-rare or 145°F for well-done on an instant-read thermometer.

6. Step 6.

   Transfer the chops to a platter and let rest for 10 minutes. Serve hot, topped with the fruit and syrup, and garnished with a little extra thyme.