Pan-Seared Pork Chops with Red Currant Sauce

Garnish a traditional pork chop with a glossy homemade sauce made with tart apple cider vinegar and sweet currant jelly.
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add the pork to the skillet; cook for 3 minutes on each side. Remove from the pan. Add the shallots, thyme, garlic, and remaining 1/4 teaspoon salt to the pan; simmer for 1 minute. Add the vinegar; cook for 15 seconds or until the liquid has almost evaporated. Pour in the broth; bring to a boil. Cook until reduced to 2/3 of the volume (about 3 minutes). Add the jelly and pepper; cook for 2 minutes or until the jelly is melted.Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add the cornstarch mixture to the pan; bring to a boil. Cook for 1 minute, stirring constantly. Transfer the pork chops to the skillet; cook for 1 minute or until completely warmed through. Garnish the pork chops with green onions if desired.