Preparation

• In a blender, purée the coconut milk, shallot, garlic, ginger, honey, and turmeric until smooth; set aside.
• Pat the pork chops dry on a cutting board lined with paper towels. In a small bowl, stir together the coriander, cumin, cayenne, and 2 tsp. salt. Season the pork chops all over with the spice blend.
• Heat a 12-inch skillet, preferably cast iron, over medium-high heat. Add the oil, and continue to heat until the oil slides across the pan easily. Arrange the chops in the pan and cook, undisturbed, about 4 minutes. Flip and cook until a meat thermometer inserted into the chops registers 140°F, about 4 minutes more. Transfer the chops to a plate, and tent with foil.
• 从锅中倒入多余的脂肪，然后将锅放回中低温。将椰奶混合物倒入锅中，用1/2茶匙调味。盐和1/8茶匙。胡椒粉，煮熟，搅拌，直到减少并变稠，约5分钟。调味，用盐和胡椒粉调味。将静止的猪排中的任何果汁倒入锅中，搅拌直至加热，然后将香菜的一半搅拌到酱汁中。撒上剩下的香菜和酱汁的猪排。