Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Pork Chops with Rosemary Vinegar Sauce
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4 large boneless pork loin chops, about 5 oz. Each |
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1 teaspoon fresh rosemary, minced |
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2 tablespoons flour |
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2 tablespoons olive oil |
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2 garlic cloves, sliced |
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1 cup canned low-salt 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 or red wine vinegar |
Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt, and pepper. Coat with flour; shake off excess.
Heat oil in heavy large skillet. Add garlic; sauté for 2 minutes. Using slotted spoon, discard garlic Add pork to skillet and sauté until brown and cooked through, about 5-7 minutes per side. Using tongs, transfer pork to plate and tent with foil to keep warm.
Add chicken broth, white wine, cream, vinegar, and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 15 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon over pork and serve. .