This is light and tasty – except I might not use the vinegar next time. Maybe a little sherry or marsala instead!
4 thin cut pork cutlets
Sliced garlic (2 cloves)
Flour for dredging
1 t. minced fresh rosemary
1 cup chicken broth
1/4 white wine
1/3 cup whipping cream
4 T. raspberry vinegar (or substitute sherry or marsala)
Season both sides of the cutlets with salt, pepper, and some of the chopped rosemary.
Dredge in flour, shaking off the excess.
Heat a frying pan until very hot. Add some olive oil and the garlic. Cook the garlic until it starts to become golden. Discard the garlic. Add the cutlets and cook quickly until browned on both sides. Remove from the skillet.
Reduce the heat a bit. Add the broth, wine, vinegar, cream, and the remaining rosemary. Cook until the sauce begins to thicken. If it needs to thicken more, take some flour and mix it with some cold water before adding it to the pan. Once you have achieved the consistency desired, add back the pork cutlets and cook for a couple of minutes.