Adapted from: Bon Appetit
Image credit: Pinterest
Pork chops often have a bad connotation from years of eating the over—cooked, dried out versions. We promise you, these are not those pork chops! The sauce makes for incredibly sweet and juicy results.
2 boneless pork loin or rib chops
1 teaspoon fresh rosemary, minced
2 tablespoons all-purpose Flour
2 tablespoons olive oil 2 garlic cloves, sliced
1 cup low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry
Vinegar or red wine vinegar
Sprinkle pork with 3/4 teaspoon rosemary, salt, and pepper. Coat with flour and shake off any excess.
Heat oil in large skillet over medium-high heat. Add garlic; saute’ about 2 minutes. Discard garlic.
Add pork and saute’ until brown and cooked through, about 5-7 minutes per side. Transfer pork to plate and tent with foil.
Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens about 10 minutes. Season to taste with salt and pepper.
Spoon sauce over pork and serve.