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.
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.