Ingredients Jump to Instructions ↓

  1. 4 butterfly pork chops, about 1-inch thick

  2. 1/4 cup coriander seeds

  3. 2 teaspoons cracked black pepper

  4. 1 cup diced onion

  5. 1/2 cup diced celery

  6. 1/2 cup diced carrots

  7. 1 garlic clove, minced

  8. 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

  9. 2 bay leaves

  10. 1 tablespoon vegetable oil

  11. 1/4 cup white wine

  12. 1 cup chicken broth

  13. 2 teaspoons cornstarch

  14. 2 teaspoons white wine Fresh cilantro or parsley, to garnish

Instructions Jump to Ingredients ↑

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


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