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Preheat the oven to broil.
Place an oven-proof skillet on the stove on high heat and add the salt.
When you flick a little drop of water in the skillet and it sizzles it's ready for the chops.
Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes.
Sprinkle chopped rosemary all over chops.
Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired.
Remove chops from the skillet and keep warm in a covered casserole dish.
Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet with bare hands since it will still be very hot!)
Add wine to deglaze the skillet, scraping the browned bits off of the bottom.
Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third, 10-15 minutes.
Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce.
Place the chops on a plate and drizzle sauce over the top.
Top with remaining rosemary sprig and serve immediately.