Orange Rosemary Pork Chops

1. Chop rosemary. Peel and mince shallot. Juice orange.

2. Season pork chops with rosemary, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until browned and cooked through.

3. For 1 inch pork chops: Sear chops in skillet for 7 minutes on each side, until an internal temperature of 145F is reached.

4. For ¾ inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached.

5. For ½ inch pork chops: Sear chops in skillet for 2-3 minutes on each side, until an internal temperature of 145F is reached.

6. Remove pork chops to a serving platter and cover to keep warm.

7. Add shallots to the pan; sauté until shallots are soft.

8. 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.

9. Pour sauce over pork chops and serve garnished with extra rosemary.