KitchenMagician's Recipe

PORK - CHOPS - GARLIC AND ROSEMARY

Category: Pork

Makes 4 servings

4 bone-in pork chops*, 1 inch thick
salt and pepper
1 T. vegetable oil
6 cloves garlic, sliced thin
1/2 c. chicken broth
1/2 c. white wine
1 sprig fresh rosemary
1/2 tsp. minced rosemary
1 tsp. red wine vinegar
2 T. unsalted butter

Pat chops dry with paper towels and season with salt and pepper.
Heat oil in large skillet over medium-high heat until just smoking.
Cook chops until well browned, about 5 minutes per side.
Transfer to platter and tent with foil.
Add garlic to empty skillet and cook until fragrant, about 30 seconds.
Add broth, wine and rosemary sprig 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 minced rosemary, vinegar, and butter. Pour sauce over chops.

*To prevent the chops from curling while they cook, cut 2 slits about 2 inches apart through the fat and connective tissue on 1 side of each chop.