Pan-Roasted Pork Chops With Dilled Potato Salad

• 2 tablespoons coriander seeds, crushed
• Leaves from 1 branch fresh rosemary, minced
• Grated zest of 1 lemon
• 4 rib pork chops, preferably Niman Ranch or Kurobuta
• 3/4 pound small Yukon Gold potatoes, scrubbed
• 1 bay leaf
• 1 clove garlic, crushed
• Salt
• 1/2 cup extra virgin olive oil
• 2 thick slices bacon, cut crosswise in 1/4-inch slivers
• 1 medium Spanish onion, diced
• 2 teaspoons Dijon mustard
• 2 tablespoons cider vinegar
• Freshly ground black pepper
• 1/4 cup minced fresh dill
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter

1. Combine coriander, rosemary and lemon, and rub on both sides of pork.
2. Refrigerate chops.
3. Place potatoes in saucepan with water to cover by one inch.
4. Add bay leaf, garlic and large pinch salt.
5. Bring to a simmer, and cook until tender, about 20 minutes.
6. Drain, discarding bay leaf and garlic, and dice potatoes.
7. Place in serving bowl.
8. Place 1 tablespoon oil in small skillet.
9. Add bacon, and cook until crisp.
10. Drain onto paper towel, leaving fat in pan.
11. Add onion to pan, and saute over medium heat until translucent.
12. Place bacon and onion in small bowl.
13. Add mustard, vinegar and 1/4 cup oil.
14. Mix, season with salt and pepper, pour over potatoes, and fold gently.
15. Fold in dill.
16. Set aside.
17. Season pork with salt and pepper.
18. Heat heavy skillet just large enough to hold pork without crowding.
19. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned.
20. Meat should be slightly pink.
21. Transfer pork to serving platter.
22. Blot fat from pan with paper towel.
23. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan.
24. Add any juices from platter with pork.
25. Whisk in butter bit by bit.
26. Check seasoning.
27. Spoon sauce over pork, and serve with potato salad.

coriander seeds, rosemary, lemon, pork chops, potatoes, bay leaf, clove garlic, salt, extra virgin olive oil, bacon, spanish onion, mustard, cider vinegar, freshly ground black pepper, fresh dill, white wine, unsalted butter

Taken from cooking.nytimes.com/recipes/10993 (may not work)