Pan-Seared Pork Chops with Red Currant Sauce

2 tsp. olive oil
4 (6oz. each) bone-in center-cut loin pork chops, trimmed
1 tsp. coriander
3/4 tsp. salt
1/4 cup chopped shallots
1/4 tsp. dried thyme
2 garlic cloves, minced
2 tbsp. cider vinegar
1 cup beef broth
1/3 cup red currant jelly
1/4 tsp. white pepper
1 tsp. cornstarch
1 tsp. water

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops
with coriander and 1/2 tsp. salt. Add pork to pan; cook 3 minutes on
each side. Remove from pan. Add shallots, thyme, garlic, and remaining 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 cornstarch and 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.

4 servings