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Devine Pork Chops

4 whole (1)-inch Thick Boneless Pork Chops
Salt And Pepper, to taste
2 teaspoons Extra Virgin Olive Oil, Divided
2 cloves Garlic, Minced
½ cups White Wine
½ cups Low Sodium Chicken Broth
1 Lemon, Zested And Juiced
1 Tablespoon Fresh Parsley, Chopped
1 teaspoon Fresh Rosemary, Chopped


Sprinkle pork chops with salt and pepper. Heat half of the oil in a large, heavy skillet over medium-high heat. Add pork chops and cook, turning once, until pork is browned and internal temperature reaches 145˚F, about 3-5 minutes on each side. Transfer pork to a serving platter and cover to keep warm.

Add remaining half of the oil to the skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from the bottom of the skillet, until liquid is reduced by two thirds, about 5 minutes.

Remove skillet from heat and stir in a little salt and pepper, lemon zest and juice, and herbs. Serve pork chops drizzled with sauce.

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