4 boneless pork loin chops, cut 1/2 inch thick
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons bottled minced roasted garlic (or 2 cloves fresh)
1/2 cup bottled balsamic vinaigrette salad dressing
1 tablespoon honey mustard
Trim fat from chops, sprinkle both sides with rosemary and salt pressing into surface of meat.
In large nonstick skillet heat oil over medium heat. Add chops; cook for 8 to 12 minutes or until done and juices run clear, turning once. Transfer chops to a serving platter. Cover and keep warm.
For sauce, in same skillet cook garlic in hot drippings for 30 seconds. Stir in balsamic salad dressing and honey mustard. Bring to boiling. Serve sauce over chops.
*I made white rice and used the sauce on top of both rice and chops.