Coriander Chops

Ingredients

24 gr coriander seeds
6 gr cracked black pepper
120 gr onions
50 gr celery
95 gr carrot
1 clove garlic
2 sprigs rosemary
1 gr dry rosemary
2 bay leaves
4 butterfly pork chops about
16 ml vegetable oil
60 ml wine
240 ml pork broth
5 gr cornstarch
10 ml wine
1 cilantro

Instructions

Brown coriander seeds in fry pan over medium heat. 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 heavy fry pan, add chops and brown on both sides. Add vegetables, wine and broth to fry pan; cover and simmer 12-15 minutes. 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.