Garlic Rosemary Pork Chops Under 30 Minutes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this in the Cooks Country magazine and fell in love with the recipes. This is a fantastic magazine for down home meals. Many are 30 minute meals and much of the ingredients are regulars in the pantry and freezer. Ingredients:
4 bone in pork chops, 3/4 to 1 in thick |
salt and pepper |
1 tablespoon vegetable oil |
6 garlic cloves, sliced thin |
1 cup reduced-sodium chicken broth |
1 sprig fresh rosemary |
1/2 teaspoon minced rosemary |
1 teaspoon red wine vinegar |
2 tablespoons unsalted butter |
Directions:
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. Transfer to platter and cover with foil.
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. Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.
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