Name:

HF Balsamic Rosemary Pork Chops

Description

with garlic herb toast & roasted green beans

serves 2 or 4

preptime 5 minutes

cook time 20 minutes

Ingredients
6 oz green beans (12 oz for 4 servings)
1/4 oz rosemary
1 demi-baguette (2 for 4)
10 oz pork chops (20 oz for 4)
1 tsp chicken stock concentrate (2 tsp for 4)
5 tsp balsamic vinegar (10 tsp for 4)
2 TBSP garlic herb butter (4 TBSP for 4)

Instructions
1. Roast green beans.
Adjust rack to top postion and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary; toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
2. Prep & cook pork
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork dry wtih papter towels and season all over with salt and pepper.
Heat drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Trun off heat; transfer pork to a cutting board. Wipe out pan.
3. Make pan sauce
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 second.
Stir in stock concentrate, vinegar, 1/4 cup water (1/3 cup for 4 servings), and 2 tsp sugar (4 fo 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat and stir in half the garlic herb butter until melted.
4. Finish & serve
Halve and toast baguette; spread remaining garlic herb butter onto cut sides. Season with salt and pepper.
Thinly slice pork.
Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.

Length

25

Calories

590

Servings

2

Date Created

Created By

Jade Smidt

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