Kirk's Cooking and Cocktails

0 Season the pork chops generously on both sides with salt, pepper, and garlic powder.
1 Dredge in the flour and shake off any excess.
2 In a pan on medium heat, add 1 Tbsp. oil and 1 Tbsp. butter.
3 Once hot and melted, add the pork chops.
4 Cook for 4 minutes and flip.
5 Finish cooking them through and then remove to rest.
6 For the rosemary butter sauce:
7 In the same pan, add the rosemary and garlic (there should be a little grease remaining, but add more butter if needed).
8 Stir and cook for 30 seconds, and then add the chicken stock, butter, and lemon juice.
9 Once melted and bubbling, let simmer on low for a minute.
10 Add back in the cooked pork chops (and any juices on the plate!) and spoon over the sauce.
11 Let it reheat for a minute and then serve