4 (1/2-inch thick) pork chops
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 medium onions, thinly sliced
1/2 teaspoon dried rosemary*
2 teaspoons finely chopped fresh garlic
Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.
Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink.
*Substitute 1 1/2 teaspoons chopped fresh rosemary.
To reheat leftovers, place pork chops on microwave-safe plate; cover loosely. Microwave 1-3 minutes or until heated through.