Happy Wednesday! How’s your week going so far? Did the Monday holiday (for US readers) throw you off? I’m a huge creature of habit so disruptions to my schedule always leave me feeling adrift. Like, what is time even!? 😉 Oh well. That means we’re just that much closer to the weekend. And hey, speaking of time, how it flies! Baking Mischief is six months old today! Not to get sappy or anything, but I want to thank everyone who has followed along, commented, emailed, pinned, tried recipes, EVERYTHING. You guys are the best and this has been one of the most fun experiences of my life! Okay, enough feelings for today. On to the recipe! Are you ready for your new favorite way to cook pork chops? This recipe is the epitome of a perfect weeknight meal, so quick and easy, no-fail, healthy, and still tastes like something you slaved over. Sometimes simplicity is beautiful (and delicious). This is just a few pork chops, whatever kind you like best, seared in butter, and then simmered in a combination of sherry, rosemary, and garlic until cooked through. That’s it.
20 minutes from start to finish and you have a main dish that looks and tastes like it took three times that. And, guess what. This dish even makes it’s own side. Steam or boil some broccoli/asparagus/green beans while your chops cook and then once you set the meat aside to rest, deglaze the pan with a bit more sherry and toss those veggies in there, let them soak up all that delicious rosemary and garlic sauce and boom, your healthy side dish is taken care of too.
Nutritional Information (for 6-ounce bone-in chops) Adapted From: AllRecipes.com This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
