4 lg. boneless pork chops
2 tbsp. flour
Salt
1/4 tsp. white pepper
1/2 tsp. dried rosemary
1 clove garlic, crushed
2 tbsp. oil
1/2 c. beef stock
1/2 c. dry vermouth
1/4 c. raspberry vinegar
1/4 c. heavy cream

Dredge pork chops and flour. Season both sides with salt, pepper and rosemary. Saute garlic in oil for 1 minute. Add pork chops and brown. Pour off fat. Stir in stock and vermouth. Cover and simmer for 30 minutes. Remove chops from pan and keep warm.

Turn up heat and reduce sauce in pan until thick. Add raspberry vinegar and continue cooking until thickened. Add cream and simmer until sauce is thick enough to coat the chops. Taste and adjust seasonings. Serve immediately. Serves 4.