Pork Chops with Rosemary Vinegar Sauce

Pork Chops with Rosemary Vinegar Sauce

Serve with parslied baby red potatoes and roasted carrots.

4 bone-in pork chops
2 teaspoons fresh rosemary, minced
2 tablespoons all-purpose flour (can be omitted)

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 cup chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons red wine vinegar

Sprinkle pork on both sides with 1 teaspoon rosemary, salt and pepper. Coat lightly with flour; shake off excess. (This step can be easily omitted for those wanting to avoid gluten and/or carbs). Heat oil in a heavy large skillet over medium heat. Add garlic; saute until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Turn heat down to low. Add pork to skillet and saute until brown and cooked through, about 8 minutes per side, Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining rosemary to skillet. Increase heat and scrape up any browned bits on pan. Gently 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.