Pork Chop With Rosemary Reduction

1. 1

   Pat pork chips dry with paper towel .

2. 2

   Season with S/P and Adobe

3. 3

   In a small bowl, combine garlic, and 1 T Rosemary.

4. 4

   Press mixture into both sides of chops.

5. 5

   Heat EVOO in a large skillet over med- high heat. Add pork chops and cook about 10 mins turning once and reduce heat if necessary .

6. 6

   Remove from skillet.

7. 7

   Add broth and remaining rosemary to skillet; increase heat to high.

8. 8

   Using a wooden spoon, scrape up any browned bits and continue cooking until liquid is reduced by half - about 4 mins.

9. 9

   Remove from heat and stir in butter until melted. Pour sauce over pork chops to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.