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Pan-fried pork chops seasoned with rosemary and smothered in a quick butter pan sauce, are great served with rice pilaf and steamed vegetables. Savory Smothered Pork Chops 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.