Rosemary Garlic Pork Chops

Dredge in the flour and shake off any excess.

In a pan on medium heat, add 1 Tbsp. oil and 1 Tbsp. butter.

Once hot and melted, add the pork chops.

Cook for 4 minutes and flip.

Finish cooking them through and then remove to rest.

For the rosemary butter sauce:

In the same pan, add the rosemary and garlic (there should be a little grease remaining, but add more butter if needed).

Stir and cook for 30 seconds, and then add the chicken stock, butter, and lemon juice.

Once melted and bubbling, let simmer on low for a minute.

Add back in the cooked pork chops (and any juices on the plate!) and spoon over the sauce.

Let it reheat for a minute and then serve