Prep 10 mins
Cook 30 mins
This elegant dish is simple and delicious! The sauce is to die for! This recipe came from Bon Appetit.
- 4 large boneless pork chops (5 ounces each)
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 cup canned low sodium chicken broth
- 1⁄4 cup dry white wine
- 1⁄3 cup whipping cream
- 4 teaspoons raspberry vinegar or 4 teaspoons red wine vinegar
- 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.
We thought this was great. I used more fresh rosemary. I cut my chops in half (horizontally) because they were so thick. They were bursting with flavor. Sauce was fantastic! I did not have raspberry vinegar, just used red wine vinegar. Thanks for posting this winner!
Delicious! I didn't have any red-wine vinegar, so I made my own (1 part red wine to 3 parts white vinegar) which was even better! I love this sauce! I made it again a few nights ago for a pork tenderloin Yummy, thanks!
I used milk instead of the cream,and dried rosemary with the red wine vinager since I did not have raspberry. This was a fantastic recipe!