1 cup apple cider Olive oil 2 cloves garlic, minced Kosher or sea salt Leaves from one 2-inch rosemary sprig Freshly ground black pepper 2 center-cut bone-in pork chops
Preheat the oven to 400˚.
Bring the apple cider to a boil and add the garlic and rosemary. Cook until reduced by half, about 15 minutes.
Brush the pork chops with olive oil and sprinkle with salt and pepper.
Heat a heavy ovenproof cast iron or stainless steel skillet over medium high heat for 3 minutes. Add the pork chops to the pan and cook for 1-2 minutes per side to brown the meat.
Brush the pork chops with the cider glaze and transfer the skillet to the oven. Cook for 10-12 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145˚.
Drizzle the chops with additional glaze before serving.
taken from http://www.ivillage.com/