Garlic-Rosemary Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from America's Test Kitchen. center-cut pork chops, salt and pepper, vegetable oil garlic, chicken broth, fresh rosemary, red wine vinegar, unsalted butter cvt Ingredients:
544 g cooked rib pork chops (10033) or center-cut pork chops, 3/4 to 1 inch thick, net from 2 lbs 14 ounces raw |
1/4 tsp salt or to taste |
1 pepper to taste |
1 tablespoon vegetable oil |
6 garlic cloves, sliced thin |
1 cup fat free chicken broth |
1 teaspoon red wine vinegar |
2 tablespoons butter |
Directions:
1. Pat chops dry with paper towels and season with salt and pepper.
2. Heat oil in large skillet over medium-high heat until just smoking. To prevent the chops from curling while they cook, cut two slits about 2 inches apart through the fat and connective tissue on one side of each chop. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
3. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and one rosemary sprig (length unspecified) 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 1/2 teaspoon minced rosemary leaves, vinegar, and butter. Pour sauce over chops. Serve.
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