Garlic Rosemary Pork Chops

1. 1

   1) Pat chops dry with paper towels and season with S&P.

2. 2

   2) 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.

3. 3

   3) Add garlic to empty skillet and cook until fragrant, about 30 seconds.

4. 4

   4) Add broth and rosemary sprig and simmer, scraping up aby browned bits with wooden spoon, until reduced by half, about 5 minutes.

5. 5

   5) Discard rosemary spring and add any accumulated pork juices back to pan.

6. 6

   6) Whisk in minced rosemary, vinegar and butter. Pour over chops & serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.