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Coriander Chops


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  • 1/4 cup coriander seeds
  • 2 tsp black pepper
  • 1 cup diced onions
  • 1/2 cup diced carrot
  • garlic
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 4 butterfly pork chops
  • 1 tbsp veggie oil
  • 1/2 cup white wine
  • 1 cup pork broth
  • 2 tsp cornstarch
  • 2 tsp white wine
  • parsley



Step 1

Brown coriander seeds in fry pan over medium heat. Cool, crush or grind; mix with pepper and set aside. Combine veggies, 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 veggies, wine, and broth to fry pan; cover and simmer 12-15 minutes. Remove chops and keep warm. Thicken sauce with 2 tsp cornstarch mixed with 2 tsp white wine. Serve sauce with parsley.

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