Sauteed Pork Chops with Tomato Sauce

    1 tablespoon butter
    1 tablespoon oil
    4 thick-cut boneless pork chops
    salt and ground black pepper
    about 1/4 cup all-purpose flour for dredging
    1/2 cup chicken broth
    1/4 cup dry white wine or vermouth
    4 canned tomatoes, chopped
    1/2 teaspoon minced rosemary
    1 tablespoon butter

Heat 1 tablespoon of butter and the oil in a large heavy skillet
over medium heat. Generously sprinkle the pork chops with salt and
pepper, then dredge in flour. Increase heat to medium-high. When
butter stops foaming and starts to brown, arrange chops in single
layer in skillet. Cook chops, turning twice, 4-5 minutes per side or
until golden brown and cooked through. Remove chops from skillet and
keep warm.

Add chicken broth, wine, tomatoes and rosemary to skillet, scraping
and whisking in any browned bits to dissolve as much as possible.
Reduce the liquid to 1/4 cup and quickly whisk in butter. Taste and
correct seasoning. Spoon sauce over the pork chops and serve
immediately.