Braised Pork Chops with Coriander Gravy
It doesn’t get much simpler than this. The toughest part is the gravy, and really that’s pretty low on the difficulty scale. This is one of those “30 minute” meals, well…under 45 anyways. But you get to kick back for better than half that time, so that counts for a lot. Time to read the paper, play with the dog, or work on a side dish.
2 Butterfly Pork Chops
10 oz chicken broth
1/2 cup apple cider vinegar
2 tbsp coriander seed, whole
2 tsp garlic, minced
cayenne pepper
flour, sifted
coarse salt
Preheat oven to 425. In a roasting pan or baking dish add pork chops to a shallow bath of chicken broth. Add vinegar over each chop. Spoon garlic, and a dusting of salt and cayenne over each pork chop. Add whole coriander seed to the bath. Toss into the oven for 25-30 minutes depending on how done you like it (30 is white clear through).
After the cooking time is complete, remove from the oven. Drain liquid into a saucepan. Cover pork chops with foil to keep them hot. Add sifted flour while briskly whisking to thicken liquid into gravy. Serve each pork chop topped with gravy. The coriander seed will have just cooked through enough to eat intact, and give the whole affair a delicious citrous flavor and a nice touch of texture.
