Season chops with pepper and salt. In a large skillet cook chops in hot oil over medium heat for 18 to 20 minutes or until done (160 degree F) and juices run clear, turning once. If necessary, cut larger squash pieces into slices or halves. Add squash to skillet during the last 5 minutes of cooking. Remove chops and squash; keep warm.
Discard drippings from skillet. Add cream and coriander to skillet, stirring to scrape up brown bits. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until sauce is slightly thickened and reduced to about 1/4 cup. Spoon sauce over chops. Makes 2 servings.