Prevent your screen from going dark
Rub boneless pork steaks or pork chops with olive oil, a clove or two of minced garlic, a tablespoon of fresh rosemary, and some salt and pepper. Sear in butter or oil until just brown on both sides; remove and deglaze the pan with a cup or so of dry white wine over high heat, being sure to scrape up all the brown bits left from the pork. Return the chops to the pan, along with any juices, reduce the heat, and cover. Continue cooking until the chops are barely pink inside, just a couple of minutes. Remove from the pan, turn up the heat, and reduce the liquid to a syrup; add a tablespoon or two of butter to thicken the sauce and adjust the seasonings. Serve the chops topped with the sauce and garnished with a little more rosemary.
– Mark Bittman’s Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less