4 (6-oz.) bone-in pork chops
1/8 tsp. salt
1/8 tsp. ground black pepper
2 tsp. crushed dried rosemary
2 T. olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1 T. butter

Season pork chops with salt, pepper and rosemary; set aside. In a heated skillet, add oil and over medium-high heat, brown pork chops until cooked thoroughly, about 5 minutes per side. Remove chops to a serving platter and cover to keep warm. Add shallot to pan; sauté until soft. Add broth, scraping to remove any browned bits from bottom of pan. Let liquid reduce by half, about 3 minutes. Swirl in butter until melted and pour over chops. Serve warm.