Pork Chops with Garlic-Rosemary Cream

Pork chops are spread with a rosemary- and garlic-infused cream that perfumes the chops while they cook. The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring the cream to room temperature before using it.

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.


4 servings


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