Balsamic Rosemary Pork Chops

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• demi-baguette
  2 unit
• garlic herb butter
  4 tbsp
• green beans
  12 oz
• paper towels
• pepper
• pork chops
  20 oz
• rosemary
  ¼ oz
• salt
• sugar
  4 tsp
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• cutting board

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Trim green beans if necessary; toss on a baking sheet with a drizzle of cooking oil , salt , and pepper .

   green beans: 12 oz, cooking oil: 1 tbsp, salt, pepper
3. 

   3

   Roast on top rack until browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes .
4. 

   4

   Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).

   rosemary: ¼ oz
5. 5

   Pat pork chops dry with paper towels and season all over with salt and pepper.

   pork chops: 20 oz, paper towels
6. 6

   Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes per side.
7. 7

   Turn off heat; transfer pork to a cutting board . Wipe out pan.
8. 8

   Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, ⏱️ 30 seconds .
9. 9

   Stir in chicken stock concentrate , balsamic vinegar , water (1/3 cup for 4 servings), and 2 tsp of sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, ⏱️ 3 minutes to ⏱️ 4 minutes . Season generously with pepper.

   chicken stock concentrate: 2 unit, balsamic vinegar: 3.333 tbsp, water: ¼ cup, sugar: 4 tsp
10. 10

    Turn off heat and stir in half the garlic herb butter until melted (you'll use the rest in the next step).

    garlic herb butter: 4 tbsp
11. 11

    Halve and toast demi-baguette ; spread remaining garlic herb butter onto cut sides. Season with salt and pepper.

    demi-baguette: 2 unit
12. 12

    Thinly slice pork.
13. 13

    Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.