As the planner and coordinator of a cookbook for gourmet groups in Bakersfield, I test a lot of recipes,” says Jackie Mote Carlile of Bakersfield, California. “This is one I developed and refined, and my friends and family agree that the final results are outstanding.’


A quick and elegant entrée for the holidays.

Makes 4 Servings.

INGREDIENTS

  • 4large boneless pork loin chops (about 5 ounces each)
  • 1teaspoon fresh rosemary, minced
  • 2tablespoons all purpose flour2tablespoons olive oil
  • 2garlic cloves, sliced
  • 1cup canned low-salt chickenbroth
  • 1/4cup dry white wine
  • 1/3cup whipping cream
  • 4teaspoons raspberry vinegar or red wine vinegar

    DIRECTIONS

    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 thickensenough 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.