Garlic and Rosemary Pork Chops

I don't cook pork chops very often because a poorly done chop is one of the worst things in the world.  Last night I tried something new.  They were delicious!  This recipe has garlic and onions chopped finely and cooked for so long they get that yummy caramel-y crunchiness which I think is what really sold me on it.  The chops came out very juicy and flavorful.  The sauce went perfectly with the mashed potatoes no gravy necessary!  This was made a perfect amount for 2 people.

Garlic and Rosemary Pork Chops
2 thick cut boneless pork chops
4 tablespoons of butter (you can use olive oil, I didn't have any on hand)
2 cloves of garlic finely chopped
1 small yellow onion finely chopped
1/2 C chicken broth
1 tsp rosemary
dash of smoked paprika
salt and pepper to taste

Melt butter over medium high heat.
Add garlic and onion.  When they become fragrant place chops in the pan.
Lightly brown chops on each side.
Add broth, rosemary, paprika, salt, and pepper to the pan with the chops.
Simmer about 20 minutes or until the chops are done.
Plate the chops and spoon pan drippings over the top.