ROSEMARY GARLIC PORK LOIN CHOPS w/GRAVY

By BobD

Ingredients

• 2 SERVINGS
• The pickles' sharpness mellows when combined with the rosemary and garlic, and sauteed red onions make a handsome topping.
• 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

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Puree 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.