Pork Chops with Rosemary-Vinegar Sauce

April 9, 2010 by andrea | Filed under Main Dish, Pork, Quick Cooking, Recipes, Sauce.

Some recipes require special or exotic ingredients. This recipe for Pork Chops with Rosemary-Vinegar Sauce, however, uses basic pantry ingredients — a bonus when you want to make a good dinner but you don’t feel like running out to the store again. This dish is easy to make yet good enough to serve to company. I really liked the tangy pan sauce; it was a nice compliment to the pan-seared chops.

The sauce was a bit tart (due to the wine I used) so I toned it down with a few pinches of sugar and a dash of balsamic vinegar. Next time I might try Marsala wine instead of white wine. Spoon the sauce over the  pork chops and serve immediately. The sauce gets darker as it sits so it’s not something you want waiting around while you make the side dishes and set the table…all that stuff needs to be done before you start the pork. I served the pork with roasted potatoes and carrots.

For other recipe ideas, check out: Foodie Friday, Finer Things Friday, Friday Favorites.

Pork Chops with Rosemary-Vinegar Sauce
-recipe from Bon Appétit Magazine (December 1999)

A quick and elegant entrée for the holidays.

Yield: Makes 4 Servings 

4 large boneless pork loin chops (about 5 ounces each)
1 teaspoon fresh rosemary, minced
2 tablespoons all purpose flour

2 tablespoons olive oil
2 garlic cloves, sliced
1 cup canned 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 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. 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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7 Responses to “Pork Chops with Rosemary-Vinegar Sauce”

  1. That sounds absolutely delicious! I’ll definitely be trying this. I like the idea of using balsamic vinegar.

    Christi @ A Southern Life

  2. Julie says:

    I am always looking for new pork chop recipes. Can’t wait to give this one a try!

  3. Jada says:

    This looks amazing. Was craving pork chops the other day. Now I have a recipe to try.

    Thanks for stopping by my blog, too!

    Jada

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  5. Jerri says:

    This looks wonderful! Thanks for linking up for Friday Favorites!

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    Hi. I’m stopping back by to let you know that I’m featuring you for this week’s Friday Favorites. Come by and pick up a “Featured” button for your blog, if you like!

  7. Michelle says:

    […] @ Simply Real (Healthy Weekday Breakfasts)30. Allyson @ A Heart for Home :: Endless Gifts31. Inspired2cook – Pork Chops with Rosemary-Vinegar Sauce32. Audrey33. Audrey @ Trugars34. Olivia@Of Such is the Kingdom (Angelfood Ministries)35. Abbi @ […]