Pork Chops With Rosemary-Vinegar Sauce

1. 1

   Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.

2. 2

   Coat with flour and shake off excess.

3. 3

   Heat oil in heavy large skillet over medium-high heat.

4. 4

   Add garlic and saute until it begins to color, about 2 minutes.

5. 5

   Using slotted spoon, discard garlic.

6. 6

   Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.

7. 7

   Using tongs, transfer pork to plate.

8. 8

   Tent with foil to keep warm.

9. 9

   Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.

10. 10

    Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.

11. 11

    Season to taste with salt and pepper.

12. 12

    Pour any collected pork juiced from plate into skillet.

13. 13

    Spoon sauce over pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.