2 T (30 ml) extra-light olive oil or grape seed oil, divided
1 shallot, thinly sliced
1 T (15 ml) fresh rosemary leaves
1 clove garlic, pushed through a garlic press or minced
Salt and freshly ground black pepper
1 T (15 ml) unsalted butter
2 bone-in pork chops, 1-inch (2.5-cm) thick
Heat 1 tablespoon of the oil in a heavy cast-iron skillet over medium heat.
Add the pork chop trimmings and cook for 4 to 5 minutes.
Lower the heat and add the shallot and rosemary leaves, and cook for about 5 minutes. Add the garlic and cook another minute.
Raise the heat to medium-high and carefully add the port. Cook, stirring, for 2 minutes.
Add the beef broth and simmer for a few minutes.
Season to taste with salt and pepper.
Turn off heat and swirl in the butter.
Pour through a strainer into a small saucepan and keep warm while cooking the pork chops.
Season the chops with salt and pepper.
Brown the chops on each side for 5 minutes.
Place a lid on the skillet and cook over low heat until pork chops have an internal temperature of 140 F (60 C) degrees, about 10 minutes.
Turn the chops over halfway through the cooking time.