Orange Rosemary Pork Chop - cooking recipe

Ingredients

4 boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 minced onion
1 garlic clove, minced
1/3 cup chicken broth
1 oranges, juiced or 1/3 cup orange juice
cooked rice

Preparation

Season pork chops with rosemary, salt and pepper.
Heat oil in large skillet over medium-high heat.
Add chops and cook until browned and cooked through, about 5 minutres per side.
Remove to a serving platter and cover to keep warm.
Add onion and garlic to the pan; saute until soft.
Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
Boil until liquid is reduced by half, about 3 minutes.
Pour over pork chops and serve over rice.