1/4 cup coriander seeds 2 teaspoons cracked black pepper 1 cup diced onions 1/2 cup diced celery 1/2 cup diced carrot 1 large clove garlic
minced 2 sprigs fresh rosemary OR 1/2 teaspoon dry rosemary 2 bay leaves 4 butterfly pork chops :
about 1-inch thick 1 tablespoon vegetable oil 1/4 cup white wine 1 cup pork broth 2 teaspoons cornstarch 2 teaspoons white wine Fresh cilantro or parsley (optional) Brown coriander seeds in fry pan over medium heat. Cool. Crush or grind; mix with pepper and set aside. Combine vegetables, 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 vegetables, wine and broth to fry pan; cover and simmer 12-15 minutes. Remove chops and keep warm. Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"
How To make Coriander Chops's Videos
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How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking
Watch and learn how to make Coriander Mint Chutney at home with Chef Ruchi Bharani only on Rajshri Food.
Coriander Mint chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is used as a condiment with grilled or fried food, but may be used a spread or dip too.
Ingredients
1 ½ Cup Coriander Leaves ½ Cup Mint Leaves 2 Green Chillies 1 Inch Ginger 1 tbs Peanuts ½ tsp Chat Masala ½ tsp Cumin Seed Powder 1 tsp Sugar Salt Lime Juice Water
Method
- In a mixer, add coriander leaves, mint leaves, green chillies, ginger, peanuts, chat masala, cumin seed powder and sugar. - In order to maintain the color of the green chutney, add salt and lime juice in the end. - Grind everything well. - Add water that's enough to grind. - Coriander Mint Chutney is ready!
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