Pork Chops with Garlic Oil and Raspberry Vinegar
Course
Entree
Servings
4
people
Servings
4
people
Ingredients
4
lg.
boneless pork chops
2
Tbs.
flour, salt
1/4
Tsp.
white pepper
1/2
Tsp.
dried rosemary
2
Tbs.
Loide’ Garlic Olive Oil
1/2
cup
beef stock
1/2
cup
dry vermouth
1/4
cup
Loide’ Raspberry Balsamic Vinegar
1/4
cup
heavy cream
Instructions
Dredge pork chops in 2 Tbs. flour.
Season both sides with salt, pepper and rosemary.
Brown chops in 2 Tbs. Garlic Olive Oil.
Pour off fat and stir in beef stock and vermouth.
Cover and simmer for 30 minutes.
Remove chops from pan and keep warm.
Turn up the heat to reduce the liquids until thick.
Add Raspberry Balsamic and continue cooking until thickened.
Add cream and simmer until sauce is thick enough to coat the chop.
Adjust seasonings as desired.
Serve immediately.