Try this Pork Chops with Rosemary Reduction recipe, or contribute your own.
Suggest a better description1. Pat pork chops dry with a paper towel. Season with salt and pepper. In a small bowl, combine garlic and 1 tablespoon of the rosemary. Press mixture into both sides of each pork chop.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork and cook about 10 minutes or until done (145 degrees), turning once and reducing heat to prevent burning, as needed. Remove pork from skillet and set aside.
3. Add broth and remaining rosemary to skillet. Increase heat to high. Using a wooden spoon, scrape up any browned bits and continue cooking until liquid is reduced by half (about 4 minutes). Remove from heat and stir in butter until melted. Pour sauce over chops. Serve.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 63 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 23.8mg | 1 % | |
Potassium 17.8mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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