INGREDIENTS: 1 / 4 cup flour (60ml)
a pinch of salt, pepper and cayenne
1 / 2 c.The dried rosemary (3 ml) that is crushed in a mortar
4 thick pork chops without os2 c.soupe oil (30ml)
3 / 4 cup dry white wine (180ml)
salt, pepper to taste
c.soupe 4 canned whole cranberries (60ml) 2
c.soupe cream 35% (30ml)
PREPARATION:
1. Mix in a plastic bag the flour, salt, pepper, cayenne and rosemary.
2. Add chops and coat well, shaking off excess flour.
3. Heat oil in a skillet and cook chops about 20 minutes then put them in a hot oven.
4. In skillet, deglaze with the wine, bring to boil, add cranberries, salt, pepper sauce and cook for about 4-5 minutes, stirring with a wooden spoon.
5. Add cream and stir, cook another 30 seconds and serve over chops.
Note: You can double the sauce if you really like cranberries.
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Vivian Recipe from "The pleasures of the table"
