Source: National Pork Board

This quick braised chop recipe is an elegant weekday meal.

Servings

4 boneless pork chops , butterfly chops, about 1-inch thick
0.25 cup coriander seeds
2 tsp black pepper
1 cup fresh chopped onion , diced
0.5 cup fresh chopped celery , diced
0.5 cup sliced carrots , diced
1 medium garlic cloves , minced
0.5 tsp dried rosemary , or 2 sprigs of fresh rosemary
2 bay leaves
1 tbsp vegetable oil
0.25 cup white wine
1 cup low fat unsalted chicken broth
2 tsp cornstarch
2 tsp white wine
1 tbsp chopped parsley , to garnish (or cilantro)

1 Brown coriander seeds in frying pan over medium heat.
2 Cool, crush or grind, mix with pepper and set aside.
3 Combine vegetables, rosemary and bay leaves, set aside. Sprinkle both sides of chops with crushed coriander and pepper.
4 Heat oil in heavy frying pan, add chops and brown on both sides.
5 Add vegetables, wine and broth to frying pan, cover and simmer 12 to 15 minutes. Remove chops and keep warm.
6 Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine.
7 Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired.

This quick braised chop recipe is an elegant weekday meal.