White Balsamic Pork Chops

1/4 C plus 1 T canola oil

1/4 C white balsamic vinegar

3 garlic cloves & 2 pinches of salt, minced and ground into a paste

2 t - 1 T fresh rosemary, minced

1/2 t crushed red pepper flakes

4 pork chops

salt & pepper

3 T cold unsalted butter, cut into 1 T pieces

Marinate the pork in a shallow glass or ceramic dish, lay the pork chops in one layer. Whisk the 1/4 C oil with the white balsamic vinegar, garlic, rosemary, and red pepper flakes. Add to the pork chops and turn to coat. Cover with plastic wrap and let sit at room temperature for 30 min - 1 hour. Turn once.

Remove the pork chops and reserve the marinade. Lightly season the pork with salt & pepper and cook in a skillet. Transfer to a plate, cover, and keep warm.

Add the reserved marinade to the skillet and bring to a boil and cook for about a minute. Lower to low heat and whisk in the butter. As soon as the butter melts, remove from heat and add the pork back to the skillet. Serve with smashed potatoes.