This quick braised chop recipe is an elegant weekday meal.

Coriander Pork

4 butterfly pork chops, about 1-inch thick
1/4 cup coriander seeds
2 teaspoons cracked black pepper
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 garlic clove, minced
2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

2 bay leaves
1 tablespoon vegetable oil
1/4 cup white wine
1 cup chicken broth
2 teaspoons cornstarch
2 teaspoons white wine
Fresh cilantro or parsley, to garnish

1. Brown coriander seeds in frypan over medium heat. Cool. Crush or grind; mix with pepper and set aside.
2. Combine vegetables, rosemary and bay leaves, set aside.
3. Sprinkle both sides of chops with crushed coriander and pepper.
4. Heat oil in heavy frypan, add chops and brown on both sides. Add vegetables, wine and broth to frypan; cover and simmer 12 to 15 minutes. Remove chops and keep warm.
5. Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine.
6. Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired.

Serves 4.

Nutrition Facts: Calories 260 calories Protein 21 grams Fat 12 grams Sodium 320 milligrams Cholesterol 60 milligrams Saturated Fat 3 grams Carbohydrates 12 grams Fiber 3 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.