Balsamic Rosemary Pork Chops

Name: Balsamic Rosemary Pork Chops with Garlic Herb Toast & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1/4 oz Rosemary; 1 unit Demi-Baguette; 10 oz Pork Chop; 1 unit Chicken Stock Concentrate; 5 tsp Balsamic Vinegar; 2 tbsp Garlic; 2 tsp Granulated Sugar; 1 tbsp Cooking Oil; Salt; Black Pepper

with Garlic Herb Toast & Roasted Green Beans

By Recipe0 System

Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Add to that a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/4 oz Rosemary
1 unit Demi-Baguette
10 oz Pork Chop
1 unit Chicken Stock Concentrate
5 tsp Balsamic Vinegar
2 tbsp Garlic
2 tsp Granulated Sugar
1 tbsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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 and stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
4

Halve and toast baguette; spread remaining garlic herb butter onto cut sides. Season with salt and pepper.

Thinly slice pork.

Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.

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