2 bone-in pork chops, each about 1 1/2 inches thick
2 tablespoons olive oil
2 tablespoons Dijon mustard
6 garlic cloves, minced
1/2 cup dry white wine
4 tablespoons cold unsalted butter, cubed
2 tablespoons chopped fresh parsley
In a small bowl, combine the coriander seeds, cumin seeds, brown sugar, salt, and pepper and mix. Rub the mixture over the pork chops. Cook right away, or let sit at room temperature for 30 minutes.
Preheat the oven to 400°F. Heat a large cast-iron or heavy ovenproof skillet over medium-high heat. Add the oil and let it heat until it shimmers. Carefully add the pork chops to the hot oil and let them sear, pressing them slightly to make sure they sear evenly around the bone. Sear until both sides (and the fat on the edges) are deep brown, about 2 minutes per side. Transfer the skillet to the oven and cook until the pork reaches an internal temperature of 135°F, 12 to 15 minutes.
Remove the skillet from the oven and transfer the pork chops to a platter or cutting board to rest.
Return the hot skillet to the stovetop and place over medium heat. Add the mustard and garlic and stir with a wooden spoon, picking up any browned bits, then pour in the wine. Scrape up any remaining browned bits in the pan with the spoon. Simmer for 1 to 2 minutes, then reduce the heat to low and stir in the butter one cube at a time. When all combined, add a few tablespoons of water if the sauce is too thick. Stir the parsley into the sauce. Remove from the heat and transfer to a serving dish.
Cut the bone away from the pork chops and slice the meat. Serve with the pan sauce.