4 center-cut pork chops, 1 inch thick (6 to 7 oz. each)
4 teaspoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 medium onions, thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/4 cup balsamic vinegar
Mashed potatoes (optional)
1. Heat a large grill pan over medium-high heat, 3 minutes. Brush both
sides of pork chops with oil. Sprinkle both sides with salt and pepper.
Cook 4 minutes per side. Transfer to plate. Add onions, garlic and
rosemary
to pan; cook 2 minutes. Stir in broth and vinegar; boil 1 minute. Return
chops to pan. Reduce heat to low; cover and cook chops 8 minutes, until
meat thermometer inserted in center of chops reaches 160 degrees.
2. Transfer pork chops, onions and sauce to 4 serving plates. Serve with
mashed potatoes, if desired. Makes 4 servings.