Prep 5 mins
Cook 25 mins
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.
- 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).
- Transfer to platter and cover with foil.
- 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)
- Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.
Chicken cutlets worked well with this preparation; an easy and quick dinner that pleased both the adults and the kids! The sauce tasted good over the accompanying white rice too.
Very good recipe. I used boneless chops and really had to watch the temperature. The sauce is really good, make sure to use low sodium chicken broth. The flavors came together well and it was very quick and easy to make. I have added this to my keepers. Thanks.
This was a very fast and easy pork chop recipe that was good for a mid-week dinner. I used boneless pork chops and thought they turned out moist and tender. The dish had nice flavor. Thanks for posting.