Pork Chops and Padrón Chiles en Escabèche

Name: Pork Chops and Padrón Chiles en Escabèche
Ingredients: 2 1–1½ bone-in pork chops (about 1 lb. total); 6 tsp. kosher salt, divided; 1 tsp. coriander seeds; 2 cups small Padrón chiles or shishito peppers, stems trimmed of dry ends but not completely cut off; 1 small red onion, halved through root end, sliced ¼ thick; 2 small garlic cloves, thinly sliced; 8 oz. small carrots (about 6), tops trimmed, scrubbed, sliced ¼ thick on a diagonal, or 8 oz. large carrots (about 2), tops trimmed, peeled, halved, sliced ¼ thick on a diagonal; 3 Tbsp. red wine vinegar; 1 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. honey; 1 tsp. paprika; 5 Tbsp. extra-virgin olive oil, divided; 3 Tbsp. coarsely chopped oregano; A spice mill or a mortar and pestle