2 tablespoons olive oil
4 pork chops, 1.5 inches thick
1 shallot, chopped
1.5 cups chicken stock
1 sprig fresh or 1 teaspoon dried rosemary
Juice of 1 lemon
3 tablespoons well-chilled unsalted butter, cut in 3 pieces
Salt and pepper
Salt and pepper the pork chops. Heat a sautee pan on high and add 1 tablespoon of olive oil. When the oil shimmers, place pork chops in pan, sautee for 5 minutes then lower heat to medium and turn. Cook pork chops until internal temp reaches 145. Remove from pan and tent with aluminum foil.
Turn heat back to high, and add 1 tablespoon of olive oil. When oil is hot, add shallot. Stir and cook until translucent. Pour chicken stock in and add rosemary. If using a fresh sprig, do not remove the leaves from the stem. Put the whole sprig in the pan. Cook on high until stock is reduced to about 2/3 cup. Add lemon juice. Whisk in butter, 1 tablespoon at a time. Salt and pepper to taste. Pour sauce over sliced chops.