Garlic-Rosemary Pork Chops
By America's Test KitchenPublished on November 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 bone-in rib or center-cut pork chops, ¾ to 1 inch thick (see note)Salt and pepper 1 tablespoon vegetable oil 6 garlic cloves, sliced thin1 cup low-sodium chicken broth 1 sprig fresh rosemary plus ½ teaspoon minced1 teaspoon red wine vinegar 2 tablespoons unsalted butter
Instructions
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping up any browned bits with wooden spoon, until reduced by half, about 5 minutes. Discard rosemary sprig. Add any accumulated pork juices back to pan and whisk in minced rosemary, vinegar, and butter. Pour sauce over chops. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 bone-in rib or center-cut pork chops, ¾ to 1 inch thick (see note)
Salt and pepper
1 tablespoon vegetable oil
6 garlic cloves, sliced thin
1 cup low-sodium chicken broth
1 sprig fresh rosemary plus ½ teaspoon minced
1 teaspoon red wine vinegar
2 tablespoons unsalted butter
Ingredients
4 bone-in rib or center-cut pork chops, ¾ to 1 inch thick (see note)
Salt and pepper
1 tablespoon vegetable oil
6 garlic cloves, sliced thin
1 cup low-sodium chicken broth
1 sprig fresh rosemary plus ½ teaspoon minced
1 teaspoon red wine vinegar
2 tablespoons unsalted butter
Ingredients
4 bone-in rib or center-cut pork chops, ¾ to 1 inch thick (see note)
Salt and pepper
1 tablespoon vegetable oil
6 garlic cloves, sliced thin
1 cup low-sodium chicken broth
1 sprig fresh rosemary plus ½ teaspoon minced
1 teaspoon red wine vinegar
2 tablespoons unsalted butter
Why This Recipe Works
We wanted our Garlic-Rosemary Pork Chops recipe to feature flavorful chops and a quick preparation time (only 30 minutes). To prevent the pork chops from curling while they cooked, we cut two slits about 2 inches apart through the fat and connective tissue on one side of each chop. And to make sure the garlic in our pork chops recipe tasted fresh and not bitter, we kept a close eye on it as it cooked—thinly sliced garlic tends to burn very quickly.
Instructions
- Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping up any browned bits with wooden spoon, until reduced by half, about 5 minutes. Discard rosemary sprig. Add any accumulated pork juices back to pan and whisk in minced rosemary, vinegar, and butter. Pour sauce over chops. Serve.
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