4 pork chops, 3/4 to 1-inch thick
Salt and pepper
1 T. oil
4 large garlic cloves, sliced thin
1 c. chicken broth
1/2 tsp. dried rosemary
1 tsp. red wine vinegar
2 T. butter
Pat chops dry with paper towel and season with salt and pepper. Heat oil in large skillet over medium-high. Cook chops until well browned and meat registered 145 degrees, 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 and scrape up any browned bits with wooden spoon. Simmer about 5 minutes or until reduced by half. Add any accumulated pork juices back to pan and stir in rosemary, vinegar and butter. Pour sauce over chops.
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Tips: Wow! These pork chops were awesome. The sauce really is easy to make and has so much flavor. I was amazed what a great taste the pork chops had with just salt and pepper on them and a little bit of sauce. We served these with brown rice and green beans and it made a wonderful meal. I also shared this recipe at Simply Sweet Home's Friday Favorites & Harrigan Howdy's Recipe Share Party.
Recipe adapted from Cook's Country Magazine