Garlic Rosemary Pork Chops Under 30 Minutes

1. 1

   Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).

2. 2

   Transfer to platter and cover with foil.

3. 3

   Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)

4. 4

   Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.