HOMESTYLE PORK CHOPS WITH HERBED PAN SAUCE

Homestyle Pork Chops with Herbed Pan Sauce image

Provided by Vickie Parks

Categories Pork

Time 20m

Number Of Ingredients 12

PORK CHOPS
1/2 cup all-purpose flour
1/2 tsp salt
1 Tbsp black pepper
1/4 cup olive oil, divided
4 boneless center-cut pork loin cutlets (or boneless pork chops), pounded to 1/2" to 1/4" thickness
2 clove garlic, minced
HERBED PAN SAUCE
1 1/2 cups low-sodium chicken broth
1 tsp dried rosemary
1 tsp dried thyme
1 Tbsp unsalted butter

Steps:

1. In a shallow dish, stir together the flour, salt and pepper.
2. Rub pork chops evenly on both sides with half of the olive oil. Place chops in the flour mixture and turn several times until both sides are coated in flour. Shake off excess flour.
3. Heat remaining 2 Tbsp oil in a heavy skillet; add garlic and sauté about 1 minute (just enough to heat through). Add chops and fry over medium heat about 4 to 6 minutes on each side or until thoroughly cooked and no pink remains in center (total time will depend on thickness of the chops; thicker chops will take longer to cook completely).
4. Remove chops to 4 individual serving plates, and let stand about 3 minutes before serving.
5. While chops are resting, make the pan sauce. Start by pouring off excess oil from skillet. Increase heat to medium-high. Add broth, rosemary, thyme and butter to skillet, and use a wooden spoon to deglaze pan (scraping up browned bits while stirring constantly) for about 3 to 4 minutes. Spoon some of the pan sauce over each pork chop (or over buttered mashed potatoes), and serve immediately.