Pork Chops with Rosemary Vinegar Sauce

By MissHeather

Ingredients

• 4 large boneless pork chops
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup canned low-salt chicken broth
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• 4 teaspoons raspberry or red wine vinegar

Preparation

Step 1

Sprinkle chops on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour. shake off excess.

Heat oil in heavy skillet over medium-high heat. Add garlic, saute until beginning to colour, about 2 mintues. Discard garlic. Add pork and saute until brown and cooked through, about 7 mintues per side. Transfer to plate. Tent with foil.

Add broth, wine, cream, vinegar, and remaining 1/4 teaspoon rosemary to skillet. Boil until thickens enough to coat back of spoon, stirring often, about 10 minutes. Season with salt and pepper Pour in any juice collected on plate. Spoon over pork and serve.