2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon freshly ground pepper
18 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup reduced-sodium chicken broth
1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* In small bowl, stir together sour cream and garlic mixture.
2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add pork; cook 3 minutes or until browned on bottom. Turn pork; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.
3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.
TIP *To prepare garlic mixture by hand: With chef’s knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g protein, 2 g carbohydrate, 90 mg cholesterol, 415 mg sodium, 0 g fiber