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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.

Instructions Checklist
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Instructions Checklist
  • 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; 16 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 132 mg cholesterol; 240 mg sodium. 743 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 44 g protein; 0 g trans fatty acid; 97 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 0 mcg folate; 1 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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