Ingredients
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4 large boneless pork chops (5 ounces each)
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1 teaspoon fresh rosemary, minced
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2 tablespoons all-purpose flour
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2 tablespoons olive oil
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2 cloves garlic, sliced
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1 cup canned low sodium chicken broth
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1/4 cup dry white wine
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1/3 cup whipping cream
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4 teaspoons raspberry vinegar or 4 teaspoons red wine vinegar
Instructions
- Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
- Coat with flour and shake off excess.
- Heat oil in heavy large skillet over medium-high heat.
- Add garlic and saute until it begins to color, about 2 minutes.
- Using slotted spoon, discard garlic.
- Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.
- Using tongs, transfer pork to plate.
- Tent with foil to keep warm.
- Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.
- Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.
- Season to taste with salt and pepper.
- Pour any collected pork juiced from plate into skillet.
- Spoon sauce over pork and serve.