Pork Chops with Rosemary Potatoes and Pan Sauce

Pork chops are at their best when they are treated like a real centerpiece instead of a quick weeknight obligation. Rosemary potatoes roast alongside them, and a short pan sauce keeps the plate from feeling dry or overbuilt.

4 pork chops
1 1/2 pounds potatoes
2 rosemary sprigs
2 garlic cloves
1/2 cup stock
1 tablespoon butter
Olive oil
Kosher salt
Black pepper

Heat the oven to 425 degrees Fahrenheit.
Cut the potatoes into even pieces, toss them with oil, chopped rosemary, salt, and pepper, and roast for 15 minutes before the pork goes in.
Season the chops well, sear them in a hot skillet for 2 minutes per side, then transfer them to the pan with the potatoes.
Roast until the chops are just done, usually 6 to 10 minutes depending on thickness, then rest them on a warm plate.
Add stock, garlic, and butter to the skillet, reduce the sauce for 2 minutes, and spoon it over the chops and potatoes.

Resting the chops is not optional here; it keeps the meat juicy and gives you time to finish the sauce.