Rosemary Pork & Pan Sauce - | WBTV Charlotte

Rosemary Pork & Pan Sauce

Presented by Joy Turner, Johnson & Wales University

Rosemary Pork and pan sauce

2 t. vegetable oil

1 lb. pork tenderloin, cut into ½” chops

1 T. chopped fresh rosemary

½ t. salt

1/8 t. black pepper

½ c. chicken broth

¼ c. apple cider vinegar

2 T. honey

Season/sprinkle pork tenderloin with salt, pepper and rosemary. Heat sauté pan over medium high heat, add vegetable oil when pan is hot. When the oil shimmers in the pan (approximately 30 seconds) add the pork chops cooking for four minutes, turn the pork chops over and cook an additional 4 minutes or until desired doneness is achieved. Remove chops from pan and reserve on plate. Add chicken broth, vinegar and honey to pork drippings and reduce until sauce is nappe (sauce will cling to the back of a spoon). Add the pork chops back to the sauté pan coating the chops and serve immediately. Serves 4.

3.7.17 – Served over a rice pilaf with a side of parmesan broccoli

Powered by Frankly