Sprinkle pork on both sides with ¾ tsp rosemary, salt and pepper.
Coat with flour, shake off excess.
Heat oil in heavy skillet over medium high heat. Add garlic and sauté until it begins turning brown.
Using slotted spoon, remove garlic and set aside.
Add pork to skillet and sauté until brown on all sides.
Remove meat from fry pan and place on baking sheet (or open roasting pan).
Tent with foil and place in 350 oven for 25 minutes. (The more pork the longer it takes.)
You need a fairly deep skillet for this part - In the meantime, add chicken broth, white wine, cream, vinegar and remaining rosemary to skillet. Boil until sauce thickens enough to coat the back of a spoon, stirring often, about 15 minutes.
Season with salt and pepper. Add browned garlic.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 195 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 145.6mg||45 %|
|Sodium 300.8mg||10 %|
|Potassium 1012.1mg||27 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 7.6g|
|Protein 48.4g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 434
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