Savory Smothered Pork Chops
Pan-fried pork chops seasoned with rosemary and smothered in a simple, buttery pan sauce. Serve with rice pilaf and steamed green beans.
4 (6-ounce) bone-in pork chops
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons crushed dried rosemary
2 tablespoons extra virgin olive oil
1 shallot, minced
1/3 cup beef broth
1 tablespoon butter
- Season pork chops with salt, pepper and rosemary; set aside.
- In a heated skillet, add oil and over medium-high heat, brown pork chops until cooked thoroughly, about 5 minutes per side.
- Remove chops to a serving platter and cover to keep warm. Add shallot to pan; sauté until soft. Add broth, scraping to remove any browned bits from bottom of pan. Let liquid reduce by half, about 3 minutes. Swirl in butter until melted and pour over chops. Serve warm.
Makes 4 servings.