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Pan-fried pork chops seasoned with rosemary and smothered in a quick butter pan sauce, are great served with rice pilaf and steamed vegetables.

Savory Smothered Pork Chops

4 (6-ounce) bone-in pork chops
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons crushed dried rosemary
2 tablespoons extra virgin olive oil
1 shallot, minced
1/3 cup beef broth
1 tablespoon butter

1. Season pork chops with salt, pepper and rosemary; set aside.
2. In a heated skillet, add oil and over medium-high heat, brown pork chops until cooked thoroughly, about 5 minutes per side.
3. 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.

Makes 4 servings.

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