Sauteed Pork Chops With Vinegar and Rosemary

1. 1

   Pat the chops dry with paper towels and season them with salt and pepper.

2. 2

   Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side.

3. 3

   Turn the chops and brown them lightly on the other side for three to four minutes.

4. 4

   Add the vinegar, chicken stock and rosemary.

5. 5

   Scrape up the cooking juices and cover the pan.

6. 6

   Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.

7. 7

   Place the chops on heated plates and spoon the glaze over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.