4 (6-ounce) boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1/3 cup orange juice
Season pork chops with rosemary, salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chops and cook until browned and cooked through, about 5 minutes per side. Remove to a serving platter and cover to keep warm.
Add shallots to the pan; sauté until shallots are soft. Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.
Makes 4 servings.