Ingredients

The Chops:

• 4 thin-cut bone-in pork chops 5 ounces each
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon olive oil

The Sauce:

• 1/3 cup chicken broth
• 2 tablespoons vermouth
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon ground pepper
• 1/2 teaspoon olive oil
• 2 garlic cloves minced
• 2 tablespoons minced flat-leaf parsley

Instructions

The Chops:

• Season both sides of the pork chops with the oregano, salt and pepper.
• Heat the olive oil in a large nonstick skillet set over medium-high heat.
• Cook until the pork chops are just cooked through, 2 to 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.

The Sauce:

• In a medium-sized bowl, whisk together the chicken broth, vermouth, Dijon mustard, maple syrup and pepper.
• Heat the olive oil in the same nonstick skillet, set over medium heat.
• Add the garlic and cook, stirring, for 30 seconds.
• Whisk in the chicken broth mixture. Bring to a boil, then simmer until the sauce is slightly thickened, about 3 minutes.
• Spoon the sauce over the pork chops and garnish with parsley. Serve.