Pork Chops with Rosemary Vinegar Sauce
This recipe is adapted from Bon Appetit. Use the best-quality pork chops you can find.
Makes 4 servings
4 large, thick-cut (about 1
1⁄2-inch) bone-in pork loin
chops
2 teaspoons fresh rosemary, minced (divided)
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 garlic cloves, sliced
1 cup chicken broth
1 ⁄4 cup dry white wine
1/3 cup heavy whipping cream
4 teaspoons red wine vinegar
Prep time: 10 minutes. Cook time: 25 minutes. Total time: 35 minutes.
Dry chops completely and sprinkle on both sides with 1 teaspoon rosemary, salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat. Add garlic and sauté until just beginning to color, about 2 minutes, and remove promptly using a slotted spoon; discard garlic. Add pork chops to skillet and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium. Transfer pork to a plate and tent with foil to keep warm.
To skillet, add chicken broth, white wine, cream, vinegar and remaining 1 teaspoon rosemary. Boil gently, stirring often, until sauce thickens and is reduced by about half, about 10 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve immediately.
Per serving (1 chop with sauce): 379 calories, 1g carbohydrate, 32g protein, 26g fat (10g saturated), 775mg sodium.