This quick braised chop recipe is an elegant weekday meal.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired.
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