Bring the shallots, Port and sugar to boil in a medium saucepan; boil until the mixture is reduced a scant ¼ cup. Add the broth, return to a boil and reduce to ¼ cup. Reduce the heat to medium, stir in the preserves, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper and cook 2 minutes. Cover and keep warm.
Combine the coriander, garlic powder, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sprinkle over the pork.
Heat the oil over medium high; add the chops in a single layer and cook 4-5 minutes per side (a meat thermometer inserted horizontally should register 145F). Serve with the sauce.
357 calories, 33 g protein, 21 g carbohydrates, 1 g fiber, 12 g fat, 3 g saturated fat, 572 mg sodium