Pan-Seared Pork Chops With Red Currant Sauce

• 2 teaspoons olive oil
• 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
• 1 teaspoon ground coriander
• 3/4 teaspoon salt, divided
• 1/4 cup chopped shallots
• 1/4 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons cider vinegar
• 1 cup fat-free, less-sodium beef broth
• 1/3 cup red currant jelly
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon cornstarch
• 1 teaspoon water
• Chopped fresh chives (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; saute 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.
2. Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.

olive oil, pork chops, ground coriander, salt, shallots, thyme, garlic, cider vinegar, beef broth, red currant, freshly ground black pepper, cornstarch, water, fresh chives

Taken from www.myrecipes.com/recipe/pan-seared-pork-chops-with-red-currant-sauce (may not work)