Pork Chops with Sherry Pan Sauce with Ras Al Hanout

Name: Pork Chops with Sherry Pan Sauce with Ras Al Hanout
Ingredients: 2 (1-pound) bone-in, center cut pork chops (about 11/4 inches thick); 1 ¾ teaspoons kosher salt, plus more to taste; 1 teaspoon black pepper, plus more to taste; 1 tablespoon neutral oil (such as grapeseed); 1 large shallot, finely chopped (about 1/4 cup); 1 ½ teaspoons ras el hanout; 1/3 cup dry sherry (such as oloroso); 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges); 3 tablespoons chopped prunes or dried figs; 1 tablespoon chopped fresh flat-leaf parsley or cilantro