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Pat pork chops dry with a paper towel. Season with salt and pepper. In a small bowl combine garlic and 1 tablespoon rosemary; sprinkle mixture over both sides of pork chops and press in lightly.
Heat olive oil in a large skillet over medium-high heat. Add pork and cook about 10 minutes or until done (145 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 1 tablespoon 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 the sauce.