Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce

Name: Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
Ingredients: 1 cup radishes, cut in half through the stem; 1/2 cup shelled English peas; 1/2 cup snow peas; 2 bone-in pork chops (8 to 10 ounces each), brought to room temperature; 2 teaspoons ground coriander; 2 teaspoons ground cumin; Kosher salt and freshly cracked black pepper; 2 tablespoons canola oil; 4 cloves garlic, smashed; 3 sprigs fresh tarragon; 5 tablespoons unsalted butter; 1/3 cup finely chopped leeks; 1/2 cup white wine; 1 cup chicken stock; 1 tablespoon whole-grain mustard; 2 tablespoons champagne vinegar; 2 tablespoons chopped fresh dill