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Recipe Summary

prep:
25 mins
cook:
10 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • Heat olive oil in a large skillet over medium-high heat. Add pork and cook about 10 minutes or until done (145°F to 160°F), turning once and reducing heat if necessary to prevent overbrowning. Remove pork from skillet; cover and set aside.

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  • 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

339 calories; total fat 16g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 132mg; sodium 240mg; potassium 743mg; carbohydrates 1g; fiberg; sugarg; protein 44g; trans fatty acidg; vitamin a 97IU; vitamin c 1mg; thiamin 1mg; riboflavinmg; niacin equivalents 15mg; vitamin b6 1mg; folatemcg; vitamin b12 1mcg; calcium 20mg; iron 1mg.

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