SAUTEED PORK CHOPS WITH GARLIC WINE SAUCE
(4 Servings)

4 - 6 oz. center cut loin pork chops
Olive oil spray
2 T. El's Kitchen Dry Rub for Chicken & Pork ( Spicy or Medium Spicy)
1 t. minced garlic
1 c. dry white wine
1 c. chicken broth
1/2 t. dried rosemary
1/2 t. dried thyme
3/4 t. salt
1 t. freshly ground pepper

Sprinkle 1 1/2 t. of rub on both sides of pork chop. Let marinate for at least 10 minutes at room temperature.

In a large, non-stick skillet, spray lightly with olive oil. Heat the oil on high heat. When the pan is hot, add the chops (Be careful. You don't want to burn the chops; you want to SEAR them. Listen for a hissing noise from the chops not a loud sputtering. If the heat is too high, reduce it). Sear the chops on each side for 1 minute.

Reduce the heat. The chops should still sizzle. Cover the pan and cook for approximately 4 minutes on each side. The temperature of the chops should register between 145 and 155 degrees (use an instant read thermometer). Do not overcook them! Remove the chops from the pan and cover loosely with foil.