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 rosemary
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 pork broth
2 teaspoons cornstarch
2 teaspoons white wine
Fresh cilantro or parsley (optional)
Brown coriander seeds in fry pan 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 fry pan, add chops and brown on both sides. Add vegetables, wine and broth to fry pan; 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.
Servings: 4
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 rosemary
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 pork broth
2 teaspoons cornstarch
2 teaspoons white wine
Fresh cilantro or parsley (optional)
Brown coriander seeds in fry pan 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 fry pan, add chops and brown on both sides. Add vegetables, wine and broth to fry pan; 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.
Servings: 4
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