Created by TeresaS on October 1, 2017
Step 1: Heat the olive oil in a large saute pan over high heat.
Step 2: Add the pork chops and brown for about 3 minutes on each side.
Step 3: Transfer to a baking sheet to rest.
Step 4: In a bowl, stir the cornstarch into the beef broth.
Step 5: Drain the oil from the saute pan and return pan to medium heat.
Step 6: Deglaze the pan with the stock and whisk until the stock boils and thickens.
Step 7: Season with the pepper.
Step 8: Garnish with red sorrel (if using)