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.
I guess the focus of this photo is on the taters, but it was all so good! 
3 comments:
We have it often because it's always good. Rosemary and pork are a match made in heaven.
Considering I grew up eating some kind of pork every night for dinner, I never use pork. I don't know why since i order it all the time. this sounds like a good starter dish for pork
Scotte's the one who taught me to match rosemary with pork, and now it's the only way I ever do it!
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