Servings: 4 Prep 25 mins Cook 10 mins
- 4 boneless pork loin chops, cut 1-inch thick
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons olive oil
- 1 1/2 cups unsalted chicken broth or dry white wine
- 1 tablespoon butter
1. Pat pork chops dry with a paper towel. Season with salt and pepper. In a small bowl combine the garlic and 1 tablespoon of the rosemary; sprinkle mixture over both sides of pork chops and press in lightly.
2. Heat olive oil in a large skillet over medium-high heat. Add pork and cook about 10 minutes or until done (145 degrees F to 160 degrees F), turning once and reducing heat if necessary to prevent overbrowning. Remove pork from skillet; cover and set aside.
3. Add broth and remaining rosemary to skillet; increase heat to high. Use a wooden spoon to scrape up any browned bits. Cook, uncovered, until liquid reduces by half (about 3 1/2 to 4 minutes), stirring occasionally. Remove pan from heat and stir in butter until melted. Serve pork drizzled with some of the sauce. Pass remaining sauce.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 339, Fat, total (g): 16, chol. (mg): 132, sat. fat (g): 5, carb. (g): 1, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): , sugar (g): , pro. (g): 44, vit. A (IU): 97, vit. C (mg): 1, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 15, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): , Cobalamin (Vit. B12) (µg): 1, sodium (mg): 240, Potassium (mg): 743, calcium (mg): 20, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.