Remove any thick skin from ham and all but about 3/4-inch layer of fat.Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total).Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes.
Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon.Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard.
Cornmeal-Crusted Fried Pickle Chips with Smoky Mustard-Mayo
Cook time:20 minutes
Prep time:10 minutes
Pickles are my favorite food and deep frying them makes them even better.The dip is smoky and rich and goes so well with the chips.