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.