PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE image

Categories Pork

Number Of Ingredients 9

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4 5-ounce boneless pork chops
1 teaspoon fresh rosemary, minced
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 garlic cloves, sliced
1 cup canned low-sodium chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry or red wine vinegar

Steps:

Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt, and pepper. Coat with flour and shake off excess. Heat oil in a heavy large skillet over medium-high heat. Add garlic and saute until it begins to color, about 2 minutes. Using a slotted spoon, discard garlic. Add pork to skillet and saute until brown and cooked through, about 7 minutes per side. Using tongs, transfer to plate. Tent with foil to keep warm. Add broth, wine, cream, vinegar, and remaining rosemary to the skillet. Boil until the sauce thickens enough to coat the back of the spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over the pork and serve.