Source: Parents Magazine

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 16g; cholesterol 132mg; saturated fat 5g; carbohydrates 1g; mono fat 8g; poly fat 1g; protein 44g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.7mg; riboflavin 0.3mg; niacin equivalents 14.6mg; vitamin b6 1mg; vitamin b12 0.7mcg; sodium 240mg; potassium 743mg; calcium 20.2mg; iron 1.1mg.
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