Pork Chops with Rosemary-Vinegar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As the planner and coordinator of a cookbook for gourmet groups in Bakersfield, I test a lot of recipes, says Jackie Mote Carlile of Bakersfield, California. This is one I developed and refined, and my friends and family agree that the final results are outstanding.' A quick and elegant entrée for the holidays. Ingredients:
4 large boneless pork loin chops (about 5 ounces each) |
1 teaspoon fresh rosemary, minced |
2 tablespoons all purpose flour |
2 tablespoons olive oil |
2 garlic cloves, sliced |
1 cup canned low-salt chicken broth |
1/4 cup dry white wine |
1/3 cup whipping cream |
4 teaspoons raspberry vinegar or red wine vinegar |
Directions:
1. Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
2. Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté 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, 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 juices from plate into skillet. Spoon sauce over pork and serve.
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