A quick and flavorful recipe for pork chops infused with garlic and herbs, perfect for a satisfying meal.
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Drying the pork chops ensures a better sear and prevents steaming.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the meat properly.
Place the pork chops in the skillet and cook until golden brown on each side, about 4-5 minutes per side. Use a meat thermometer to check for an internal temperature of 145°F.
Avoid overcrowding the skillet to maintain a high temperature for searing.
Remove the pork chops from the skillet and set aside, covering them with foil to keep warm.
Resting allows the juices to redistribute, keeping the meat tender.
Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Be careful not to burn the garlic as it can turn bitter.
Pour in the chicken broth and add the rosemary sprig. Simmer, scraping up any browned bits from the bottom of the skillet, until the liquid is reduced by half, about 5 minutes.
Deglazing the pan adds depth of flavor to the sauce.
Remove the rosemary sprig and whisk in the red wine vinegar and butter until the sauce is smooth.
Whisking ensures the butter emulsifies into the sauce for a creamy texture.
Return the pork chops and any accumulated juices to the skillet, spooning the sauce over them to coat. Serve immediately.
Serving the dish immediately ensures the pork chops remain juicy and flavorful.
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