Pork Chop With Rosemary Reduction Recipe

Ingredients

4 Boneless pork chops

S/P and Adobe

2 cloves minced garlic

2 T finely chopped rosemary

2 T EVOO

1 1/2 C chicken broth or dry white wine

1 T butter

Preparation

Pat pork chips dry with paper towel . Season with S/P and Adobe In a small bowl, combine garlic, and 1 T Rosemary. Press mixture into both sides of chops. Heat EVOO in a large skillet over med- high heat. Add pork chops and cook about 10 mins turning once and reduce heat if necessary . Remove from skillet. Add broth and remaining rosemary to skillet; increase heat to high. Using a wooden spoon, scrape up any browned bits and continue cooking until liquid is reduced by half - about 4 mins. Remove from heat and stir in butter until melted. Pour sauce over pork chops to serve.