2TeaspoonsCorianderIf using fresh, toast it quickly and grind
4TablespoonsCurrant jellyOr other red tart jelly
2TablespoonsRed wine vinegarOr Port wine or red wine
In a large skillet, heat up olive oil and add the chopped onion to the skillet. Saute about 5 minutes or until translucent. Remove from skillet and place in small pot.
2 Tablespoons Olive oil, 1 Onion
Season pork chops on both sides with salt, coriander and thyme. Add a little more olive oil to skillet if needed and heat up over medium high heat. Add pork chops and sear, cooking for about 4-5 minutes, depending on thickness. Flip over when chops are seared to your liking on the bottom side. Lower heat a bit and cook on the flip side for 5-8 minutes (depending on thickness)
While pork chops are cooking add remaining ingredients (garlic through pepper to the pot with the reserved onions. Cook mixture over medium low heat until jelly is melted and all ingredients are thoroughly mixed together. Set aside.