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Prep and Cook Time:
25 min.

4 (6-oz.) boneless pork chops
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1/3 cup beef broth
1/3 cup orange juice

Season pork chops with rosemary, salt and pepper.
Heat oil in a large skillet over medium-high heat.
Add chops and cook until browned and cooked through, about 5 minutes per side.
Remove to a serving platter and cover to keep warm.
Add shallots to the pan; sauté until shallots are soft.
Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
Boil until liquid is reduced by half, about 3 minutes.
Pour over pork chops and serve garnished with extra rosemary.

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