Rosemary Brown Sugar Pork Chops

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine rosemary, cayenne, garlic powder, paprika, salt and pepper. Divide mixture in half set one half aside

Step 2

Rub pork chops with remaining seasoning mixture

Step 3

Heat a large skillet over medium heat. Once it is hot but not smoking, add olive oil. Cook pork chops, in batches as necessary, for about 4 minutes in total, flipping once, or until golden brown on each side and pork is cooked through (you may need to reduce the heat if the meat is browning too quickly). Transfer to a plate and cook remaining chops. Once all are cooked, return chops to skillet. Remove from heat, cover skillet with a lid and let stand for 10 minutes. Transfer pork chops to clean plate and set aside.

Step 4

Heat skillet over medium-high; heat add brown sugar, reserved seasoning mixture and water. Bring to a boil, stirring constantly and boil for 1 minute, until slightly thickened. Remove from heat.

Step 5

MAKE IT NOW Return pork to skillet and coat completely with sauce. Place skillet over low heat until meat is warmed through. Sprinkle leaves from 1 or 2 fresh rosemary sprigs over pork and serve.

Step 6

MAKE IT A FREEZER MEAL Let cooked pork and sauce cool separately and completely. Place chops in a labeled gallon-size (4L) freezer bag. Pour sauce over top. Seal bag, removing as much air as possible and freeze

Step 7

REHEAT Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Preheat oven to 425°F. Place pork and sauce in a 9-inch square baking dish, overlapping chops as necessary. Bake in preheated oven for 15 minutes or until sauce is bubbly and pork is heated through