Pan-Seared Pork Chops with Red Currant Sauce

Ingredients

• 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)

Preparation

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; 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.
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.