Tender pork chops with garlic and rosemary, served with rich pan sauce. Elegant and simple, ready in 25 minutes.
# What You'll Need:
→ Pork
01 - 4 bone-in pork chops, approximately 1 inch thick each
→ Marinade & Seasoning
02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Pan Sauce
07 - 2 tablespoons unsalted butter
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon lemon juice (optional)
# How to Make It:
01 - Pat pork chops dry thoroughly with paper towels to enhance searing.
02 - Combine olive oil, minced garlic, chopped rosemary, salt, and black pepper in a small mixing bowl.
03 - Evenly rub marinade mixture over both sides of each pork chop.
04 - Heat a large skillet over medium-high. Place pork chops in skillet and sear for 3 to 4 minutes per side until golden and nearly cooked through.
05 - Lower heat to medium. Add butter to skillet; when melted, pour in chicken broth and optional lemon juice.
06 - Simmer 2 to 3 minutes, spooning pan sauce over pork chops. Cook until sauce slightly thickens and internal temperature reaches 145°F.
07 - Transfer pork chops to a platter. Rest for 3 minutes before serving. Spoon pan sauce over chops to finish.
