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Pork Chops with Rosemary-Vinegar Sauce

Created by Chuck,


The perfect bistro-style restaurant-quality pork chop dish - serve this to guests and wait for the compliments.  The sauce is sophisticated and sublime.
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At a glance
Main Ingredient
Cooking Method
4 large boneless pork top loin chops
1 teaspoon fresh rosemary, minced
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic, sliced
1 cup chicken broth
1/4 cup dry white wine
1/3 cup whipping cream, or milk
4 teaspoons raspberry vinegar, or red wine vinegar


Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.

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. (may need some help from a little cornstarch or arrowroot)

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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