Braised Pork Chops with Citrus Glaze | The Cook's Cook

Ingredients

• 15 ml (1 tablespoon) olive oil
• Four bone-in pork chops about ¾ inch thick, patted dry
• Salt and pepper
• 1 large yellow onion, halved lengthwise and very thinly sliced
• 2 garlic cloves, smashed
• 1 sprig rosemary or 1 scant teaspoon dried
• 59 ml (¼ cup) packed dark brown sugar
• 177 ml (¾ cup) low-sodium chicken broth
• 1 lemon, cut into 8 slices
• 30 ml (2 tablespoons) unsalted butter