Pan Seared Pork Chops with Red Currant Sauce - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 2 tsp. Olive oil
• 4 Pork chops, boneless, trim fat off, 1/2 inch thick
• 1 tsp. Coriander, ground
• 3/4 tsp. Salt, divided
• 1/4 cup Shallots, chopped
• 1/4 tsp. Thyme, dried
• 2 Garlic cloves, minced
• 2 T Cider vinegar
• 1 cup Beef broth or stock
• 1/3 cup Red currant jelly
• 1/4 tsp. Black pepper
• 1 tsp. Cornstarch
• 1 tsp. Water

Directions:

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.