Braised Pork Chops With Citrus Glaze

From keepers

In a high sided saute pan with a lid , heat the oil over medium-high heat.

Season the chops with salt and pepper and cook until golden , about 3 minutes per side.

Scatter the onions and garlic around the chops.

Nestle the rosemary sprig into the onions , sprinkle the brown sugar over top , add the broth , and top each chop with 2 slices of lemon.

Reduce the heat , cover the pan , and simmer gently until almost cooked through but still pink , about 10 minutes.

Transfer the chops to a plate and leave the onions and garlic in the pan.

Briskly simmer the liquid , scraping up any caramelized bits from the bottom , until syrupy , about five minutes.

Off the heat , discard the rosemary sprig and stir in the butter.

Check the seasoning and serve chops topped with onions , sauce , and lemon slices.

olive oil, pork chop, salt and pepper, yellow onion, garlic cloves, rosemary, dark brown sugar, low sodium chicken broth, lemon, unsalted butter