Balsamic Rosemary Pork Chops

with Garlic Toast & Green Beans

Serves 2 · 25 minutes

pork, weeknight

Ingredients

• 6 oz green beans
• ¼ oz rosemary
• 1 demi-baguette
• 10 oz pork chops
• 1 chicken stock concentrate
• 5 tsp balsamic vinegar
• 2 TBSP garlic herb butter
• 10 oz chicken cutlets (with chicken cutlets)
• 10 oz organic chicken cutlets (with organic chicken cutlets)

Also: cooking oil, sugar, kosher salt, black pepper

Steps

1. Roast green beans

   • 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. Prep & cook pork

   • 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. *Pork is fully cooked when internal temperature reaches 145°.
   • 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.

   With chicken cutlets:

   • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
   • Pat chicken* dry with paper towels and season all over with salt and pepper. *Chicken is fully cooked when internal temperature reaches 165°.
   • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
   • Turn off heat; transfer chicken to a cutting board. Wipe out pan.

   With organic chicken cutlets:

   • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
   • Pat chicken* dry with paper towels and season all over with salt and pepper. *Chicken is fully cooked when internal temperature reaches 165°.
   • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
   • Turn off heat; transfer chicken to a cutting board. Wipe out pan.

3. Make pan sauce

   • 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, 1/4 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).

4. Finish & serve

   • 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.

   With chicken cutlets:

   • Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
   • Thinly slice chicken crosswise.
   • Divide chicken, garlic bread, and green beans between plates. Top chicken with balsamic rosemary pan sauce and serve.

   With organic chicken cutlets:

   • Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
   • Thinly slice chicken crosswise.
   • Divide chicken, garlic bread, and green beans between plates. Top chicken with balsamic rosemary pan sauce and serve.