Quick Pan-Fried Orange Rosemary Pork Chops

Ready in 25 minutes
Yield: 4 portions

Make a seasoning rub by combining the following:

2-1/2 tablespoons kosher salt or rock salt
1 teaspoon freshly-cracked black peppercorn
1 tablespoon fresh rosemary leaves

Rub the seasoning mixture onto:

4 pieces pork chops, bone-in

On a heated stainless-steel large skillet, heat over medium-high heat:

2 tablspoons olive oil

Pan-fry the pork chops until brown on both sides, about 3 to 5 minutes per side. While they are frying, peel and chop:

1 shallot

When pork chops are done, remove from pan and arrange
on a serving platter. Cover to keep warm.

Remove excess fat from the skillet. Return over medium heat. Sweat the chopped shallot. De-glaze with:

1 tablespoon Grand Manier or rum

Simmer for about 3 minutes. Stir-in:

1/3 cup beef stock
1/3 cup fresh orange juice

Continue to simmer for another 3 minutes to reduce
the liquid. Adjust seasonings if necessary with:

fine salt
ground black pepper

Turn off the heat, and then add:

1 tablespoon orange zest

Pour sauce over the pork chops or serve separately. Garnish with sprigs of fresh rosemary.

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