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.