- 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 See How It's Made
- 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.