Boneless Pork Chop with Rosemary Pecan and Cherry

Instructions

1. Season the pork chops with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and chopped rosemary. Sauté for 1 minute until fragrant.
4. Add chopped pecans and dried cherries to the skillet. Stir for 2 minutes until pecans are toasted.
5. Pour in chicken broth and balsamic vinegar. Stir to combine and bring to a simmer.
6. Return pork chops to the skillet. Spoon sauce over the chops and simmer for 5-7 minutes until the pork is cooked through and sauce is slightly thickened.
7. Serve the pork chops with the sauce spooned over the top.