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16Ingredients
┅Calories
35Minutes
This quick braised chop recipe is an elegant weekday meal.
Ingredients
- 4 butterflied pork chops (about 1-inch thick)
- 1/2 cup coriander seeds
- 2 teaspoons black pepper (fresh cracked)
- 1 cup onions (diced)
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 1 clove garlic (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 corn starch
- fresh cilantro
- fresh cilantro
- fresh parsley
Directions
- Brown coriander seeds in frypan over medium heat. Remove and 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 large skillet over medium-high heat, add chops and brown 2 minutes on both sides.
- Add vegetables, wine and broth to pan; cover and simmer 10-13 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. 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.
Reviews(0)
Yummly User
★★★★★
