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.
• Pour any excess fat from the pan, and return the pan to medium-low heat. Pour the coconut milk mixture into the pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and cook, stirring, until reduced and thickened, about 5 minutes. Season to taste with salt and pepper. Pour any juices from the resting pork chops into the pan, and stir until heated through, then stir half of the cilantro into the sauce. Serve the pork chops sprinkled with the remaining cilantro and the sauce on the side.