Main Course · Serves 2
with Garlic Toast & Green Beans
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted green beans, and you have yourself a dinner to Remem-brandt.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate, vinegar, ¼ cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
Thinly slice pork crosswise.
Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Thinly slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
From the same drawer
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