Orange Rosemary Pork Chops

Instructions

1. Chop rosemary. Peel and mince shallot.
2. Season pork chops with rosemary, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until browned and cooked through.
3. For 1 inch pork chops: Sear chops in skillet for 7 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops to a serving platter and cover to keep warm.
4. For 3/4 inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops to a serving platter and cover to keep warm.
5. For 1/2 inch pork chops: Sear chops in skillet for 2-3 minutes on each side, until an internal temperature of 145F is reached. Remove pork chops to a serving platter and cover to keep warm.
6. Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes.
7. Pour sauce over pork chops and serve garnished with extra rosemary.