I pulled out all of the ingredients and made a mess of the kitchen in preparation for this yummy meal. The first step that I did was to cut the pork chops in half because they were thick and the recipe called for thin cutlets. This is easier to do if the pork chops are partially frozen (which mine still were).
First, put some flour, salt and pepper in a bowl. They also suggest fresh rosemary but my husband was a little slow making it out to get the rosemary so I already breaded the cutlets and threw the chopped rosemary in the oil after it was heated up. I added the cutlets to the hot oil which cooked quickly.
I flipped and cooked the pork chops on both sides. Then, I removed them from the pan and let them rest on a plate while making the pan sauce.
The recipe called for adding more olive oil but I didn't add anymore. I used the microplane to grate in the fresh garlic. Added the fresh rosemary and sauteed for a little bit.
I added the chicken broth which was a wine and herb broth. I didn't have a fresh lemon so I added a package of True Lemon just in case that was important to the final taste.
I boiled some egg noodles while I was cooking. They were boiling up at the back of the stove while I was working on the front.
I added the pork chops back into the sauce to coat.
The noodles were done and so were the pork chops so it was time to enjoy!! I might have over thickened the sauce while waiting for the egg noodles but it was still super good!!
It was really flavorful and I would make it again!! Most likely with chicken next time but it was good with pork too :) I hope that you try this recipe soon and let me know what your think of it because it is super easy and I think that everyone would love it :)
Garlic, Rosemary Butter Pork Chops1/4 c flour
2 tbsp chopped fresh rosemary
salt and pepper
4 thinly cut chicken cutlets or Pork Chops
3 tbsp olive oil
6 cloves garlic, minced
1 c low sodium chicken broth
Finely grated zest and juice of 1 lemon
In a shallow bowl, mix flour with 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
Warm 2 tbsp oil in large skillet over medium high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
Place skillet over low heat and warm 1 tbsp oil. Add garlic and 1 tbsp rosemary; stir for one minute. Add chicken broth and lemon zest and juice, scraping up browned bits in the skillet. Raise heat to medium, boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken or pork to skillet, turning to coat. Serve hot.