Garlic Rosemary Pork Chops
Total Time: 30 minutesYield: 4 Servings
Source: Cook's Country
Category: Pork
Ingredients
4 whole Pork Chops (bone-in rib, 3/4 to 1 inch thick)1 tablespoon Vegetable Oil
6 cloves Garlic (sliced thin)
1 cup Chicken Broth
1⁄2 teaspoon Rosemary (minced, plus 1 sprig)
1 teaspoon Red Wine Vinegar
2 tablespoons Butter
dash Salt
dash Ground Black Pepper
Directions
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping up any browned bits with wooden spoon, until reduced by half, about 5 minutes. Discard rosemary sprig. Add any accumulated pork juices back to pan and whisk in minced rosemary, vinegar, and butter. Pour sauce over chops. Serve.