Recipe by Grace Lynn
This elegant dish is simple and delicious! The sauce is to die for! This recipe came from Bon Appetit.
Top Review by vrvrvr
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!
- 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
Directions See How It's Made
- 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.