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; sauté 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.
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.
We all really loved this! I made it at the last minute, since I had all the ingredients and the sauce was delicious! Worked out perfectly, though since my chops were really thick, I browned them first in the pan and then roasted them in a 375 oven for about 45 minutes until cooked through and then added them back into the sauce. Worked like a charm!
Made this tonight for my husband. It turned out pretty good! He really liked it. Didn't have shallot or red current jelly so I used sweet onion and blackberry/raspberry jam and it worked fine. Sweet and tangy from the vinegar. Easy and fast. :)