> 1 lb strawberries, hulled and halved widthwise
> 2 medium shallots, thinly sliced
> 4 tbsp olive oil, divided
> 2 tbsp ground cumin
> 1 tbsp ground coriander
> 1/4 tsp cayenne pepper
> 4 (about 1 1/2 - 2 lbs) bone-in center cut pork chops
> 1/4 cup fresh mint leaves
Preheat oven to 425°F. Line a rimmed sheet pan with parchment. On prepared pan, toss the strawberries with the shallots and 2 tbsp oil. Season with salt and pepper. Roast 10–12 min., until strawberries are soft.
Meanwhile, in a small bowl, combine the cumin, coriander, and cayenne. Rub all over the pork chops. Season on both sides with salt.
In a heavy 12-inch skillet, heat the remaining 2 tbsp oil on medium-high. Add the pork chops and cook 5 min. per side, until cooked through. Remove from heat and let stand 5 min. Serve with roasted strawberries and garnish with the mint.