4 (6-oz.) bone-in pork chops
\n1\/8 tsp. salt
\n1\/8 tsp. ground black pepper
\n2 tsp. crushed dried rosemary
\n2 T. olive oil
\n1 shallot, peeled and minced
\n1\/3 cup beef broth
\n1 T. butter<\/p>\n
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; saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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;…<\/p>\n