Season chops with coriander, salt, and pepper. Heat oil in large nonstick skillet over medium-high heat, brown chops on both sides, turning once, about 7-8 minutes.
Remove chops from skillet; keep warm. In small bowl stir together broth, lime juice, cornstarch, and sugar; add to skillet, cook and stir until bubbly. Stir in cilantro and tequila; serve sauce over chops.