Apple Cider Glazed Pork Chops

I made this for dinner last night. Because I could. I got the original recipe from AllRecipes.com but I did some adjustments. And they were delicious. Trust me.

Ingredients:
5 boneless pork chops
1 tablespoon vegetable/canola oil
1 tablespoon butter/margarine
minced garlic, to taste
1/4 cup apple cider vinegar
2 cups apple cider
rosemary leaves, to taste

1. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
2. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider, bring mixture to a boil, and cook until sauce is reduced; 3 to 4 minutes. Stir in rosemary.
3. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

I bet the original recipe is also amazing. The original has dijon mustard, and uses 6 pork chops, and has a lot more specifics for delicioustimes, but this is the way I did it. I pretty much guesstimate every ingredient I use when I make a recipe, so I'll just say that when I say "garlic" and "rosemary" I usually mean more than a teaspoon. Especially with the garlic.

My sauce was really quite gorgeous. I don't know why I didn't take pictures of the final product altogether, because it was a sight to be seen. 

I served the chops with mashed potatoes, green beans, and garlic bread. Two out of those three things came from cans, and the final thing came from the store, so shame on me. The potatoes were instant but I added parmesan cheese and garlic salt to them liberally and that made them delicious.