Pork Chops:
4 bone in pork chops
2 Tablespoons extra virgin olive oil
salt and pepper
3 Tablespoons of dry white wine
3 Tablespoons of chicken broth
1 minced clove of garlic
Herbed Butter:
3 Tablespoons of soften butter
1 teaspoon of fresh minced rosemary or any other fresh herbs that you have.
1 teaspoon of thyme, or any other herb you desire.
a pinch of salt
Mix butter and herbs and salt together.
Form into a log and chill in the refrigerator.
Heat a large cast iron skillet and about 1 Tablespoon of oil over medium heat.
While skillet is heating, salt and pepper both sides of your pork chops.
Cook chops, covered, for 3 minutes on each side.
Loosely cover the chops with aluminum foil while cooking the remaining pieces.
Add more oil if needed.
After the meat is cooked, deglaze the pan with wine.
Scrape coating/meat pieces with a spatula.
After scraping well, add the chicken broth and the garlic.
Cook about 1 minute or until the sauce slightly thickens.
Do not brown the garlic.
Pour the gravy over the chops.
Serve with a pat of herbed butter atop each chop.