Pan-Seared Pork Chops with Red Currant Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons cider vinegar 
• 1 teaspoon cornstarch 
• 0.3 teaspoon thyme leaves dried
• 2  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 cup less-sodium beef broth fat-free
• 2 teaspoons olive oil 
• 24 ounce center-cut loin pork chops bone-in trimmed ( 1/)
• 0.3 cup currant jelly red
• 0.8 teaspoon salt divided
• 0.3 cup shallots chopped
• 1 teaspoon water 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle pork chops with coriander and 1/2 teaspoon salt.
3. Add pork to pan; cook 3 minutes on each side.
4. Remove from pan.
5. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; saut 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).
6. Add jelly and pepper; cook 2 minutes or until jelly melts.
7. Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl.
8. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
9. Add pork chops to pan; cook 1 minute or until thoroughly heated.
10. Garnish pork chops with chives, if desired.