Coriander Chops
Recipe provided by: Recipe AmericaRecipe Number: 26
Original recipe yield: 4
Prep Time: 20 min
Cook Time: 0 min
Ingredients:
1/4 cup coriander seeds
2 teaspoons cracked black pepper
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
1 large clove garlic
minced
2 sprigs fresh or 1/2 teaspoon dry rosemary
2 bay leaves
4 butterfly pork chops
about 1-inch thick
1 tablespoon vegetable oil
1/4 cup white wine
1 cup chicken or pork broth
2 teaspoons cornstarch
2 teaspoons white wine
Fresh cilantro or parsley (optional)
Directions:
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 12-15 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.