Balsamic Rosemary Pork Chops

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• chicken stock concentrate
  2 tbsp
• cooking oil
  9 tbsp
• demi-baguette (halved)
  1 unit
• garlic herb butter
  2 tbsp
• green beans (trimmed)
  1 lb
• pepper
  ½ tsp, ½ tsp, ½ tsp, ½ tsp
• pork chops (patted dry)
  1 lb
• rosemary (finely chopped)
  2 sprigs
• salt
  3 tsp
• sugar
  2 tsp
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary; toss on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 15 minutes .

   green beans: 1 lb (trimmed), cooking oil: 3 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Meanwhile, strip rosemary leaves from stems. Pat pork chops with paper towels and season all over with salt and pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork chops; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork chops to a cutting board. Wipe out pan.

   rosemary: 2 sprigs (finely chopped), pork chops: 1 lb (patted dry), salt: 1 tsp, pepper: ½ tsp, cooking oil: 3 tbsp
3. 

   3

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in chicken stock concentrate , balsamic vinegar , water , and sugar . Bring to a simmer and cook, stirring occasionally, until slightly reduced, ⏱️ 3 minutes . Season generously with pepper . Turn off heat and stir in half the garlic herb butter until melted.

   cooking oil: 3 tbsp, chicken stock concentrate: 2 tbsp, balsamic vinegar: 2 tbsp, water: ¼ cup, sugar: 2 tsp, pepper: ½ tsp, garlic herb butter: 2 tbsp
4. 

   4

   Halve and toast demi-baguette ; spread remaining garlic herb butter onto cut sides. Season with salt and pepper . Thinly slice pork chops. Divide pork chops, garlic bread, and green beans between plates. Top pork chops with balsamic rosemary pan sauce and serve.

   demi-baguette: 1 unit (halved), salt: 1 tsp, pepper: ½ tsp