5/1/07: Pan-Seared Pork Chops with Red Currant Sauce

Source: Cooking Light Magazine, April 2007

Total time: 35 minutes
Yield: 4 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

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 (1/2 + 1/4)
1/4 cup chopped shallots
1/4 teaspoon 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)

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 mixture to the pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops back to the pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.