Balsamic Rosemary Pork Chops

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• demi-baguette
  1 unit
• garlic herb butter
  2 tbsp
• green beans
  6 oz
• rosemary
  1 sprig
• sugar
  2 tsp

🍳 Cookware

• baking sheet
• large pan
• baking sheet
• large pan
• large pan
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. baking sheet large pan Trim green beans if necessary; toss on baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until browned and tender ⏱️ 12 minutes .

   green beans: 6 oz, cooking oil: 1 tbsp
2. 

   2

   Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp. 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 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out large pan .

   rosemary: 1 sprig
3. 

   3

   Heat a drizzle of oil in same large pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant ⏱️ 30 seconds . Stir in chicken stock concentrate , balsamic vinegar , ¼ cup water, and 2 tsp sugar . Bring to a simmer and cook, stirring occasionally, until slightly reduced ⏱️ 3 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).

   chicken stock concentrate: 1 unit, balsamic vinegar: 2 tbsp, sugar: 2 tsp, garlic herb butter: 2 tbsp
4. 

   4

   Halve and toast demi-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.

   demi-baguette: 1 unit