Garlic Rosemary Pork Chops

• 4 bone-in rib or center-cut pork chops, 3/4 to 1 in thick
• 1 tablespoon vegetable oil
• 6 garlic cloves sliced thin
• 1 cup chicken broth
• 1 sprig fresh rosemary PLUS 1/2 tsp minced rosemary leaves
• 1 tsp red wine vinegar
• 2 tbls unsalted butter

1. 1) Pat chops dry with paper towels and season with S&P.
2. 2) Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
3. 3) Add garlic to empty skillet and cook until fragrant, about 30 seconds.
4. 4) Add broth and rosemary sprig and simmer, scraping up aby browned bits with wooden spoon, until reduced by half, about 5 minutes.
5. 5) Discard rosemary spring and add any accumulated pork juices back to pan.
6. 6) Whisk in minced rosemary, vinegar and butter. Pour over chops & serve.

center, vegetable oil, garlic, chicken broth, rosemary, red wine vinegar, butter

Taken from www.epicurious.com/recipes/member/views/garlic-rosemary-pork-chops-50024710 (may not work)