Categories: Pork

Ingredients

• 4 1-inch thick pork chops
• salt & black pepper, to taste
• 2 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1/3 cup white wine
• 1/2 cup chicken broth
• zest + 1 tablespoon lemon juice of one lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh rosemary, chopped

Directions

1. Season the pork chops with salt & pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and cooked through, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm.
2. Add remaining tablespoon of oil to skillet and heat. Add garlic to the oil. Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add wine and broth. Increase heat to high. Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
3. Remove the pan from the heat. Stir in a little more salt and pepper, lemon zest and juice, and herbs.
4. Serve pork chops drizzled with sauce.

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