2000s Recipes + Menus
Rosemary Garlic Pork Chops with Pan Gravy
- Active time:25 min
- Start to finish:40 min
- 7 or 8 sweet gherkins, chopped (1/3 cup)
- 1 1/2 cups reduced-sodium chicken broth
- 1 teaspoon finely chopped rosemary
- 3 garlic cloves, minced
- 2 (3/4-inch-thick) bone-in center-cut pork chops
- 1 large red onion, cut into 1/4-inch-thick rounds
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
- 2 teaspoons all-purpose flour
Purée gherkins with broth in a blender until smooth, then strain through a fine-mesh sieve into a bowl, discarding solids.
Stir together rosemary, garlic, and 1/4 tsp pepper in a small bowl. Pat chops dry and season with 1/2 tsp salt. Rub both sides of pork chops with 1 Tbsp rosemary mixture (total). Toss onion with 1 Tbsp oil, remaining rosemary mixture, and 1/8 tsp salt.
Heat 1 Tbsp butter and remaining Tbsp oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook pork chops, turning once, until golden and just cooked through, 8 to 10 minutes total. Transfer to 2 plates.
Add onion to skillet and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Transfer to plates.
Sprinkle flour into fat in skillet and cook, whisking constantly, 30 seconds. Whisk in gherkin broth and boil, whisking occasionally, until thickened, 4 to 5 minutes. Whisk in remaining Tbsp butter. Strain through cleaned fine-mesh sieve into a bowl. Season with salt and pepper.
Serve pork chops topped with onion and pan gravy.