Tonight was one of my favorite dinners using pork chops. And so simple.
Take your pork chops and season with salt and pepper. Toss into a hot pan coated with olive oil. Cook for a few minutes on each side, until cooked through. Remove to a warm plate. Add a drizzle of olive oil if the pan is 'dry.' When sizzling add one or two chopped shallots and saute for a moment. Add about 3/4 cup of stock or broth; beef is preferred. Deglaze the pan. Scrape up the bits on the bottom of the pan. Allow the broth to reduce. Add some fresh chopped rosemary, about 2 tsp. As the sauce continues to reduce add a pat of butter and incorporate into the sauce. Spoon over your finished chops. Serve with potatoes, rice and veg. Tonight was mashed potatoes with melted, stringy mozarella cheese! Plus glazed carrots with fresh oregano. You can find another very similiar version of this recipe here, using red wine with the broth.