Pork Chops With Raisin Pine Nut

• 2 boneless pork chops
• 1 tsp. olive oil
• 1/4 c. sliced chopped onions
• 1 tsp. all-purpose flour
• 1/2 c. canned ready to serve low sodium chicken broth
• 2 Tbsp. dry vermouth
• 1/4 c. golden raisins
• 1 tsp. chopped fresh rosemary or 1/4 tsp. rosemary leaves

1. Preheat broiler.
2. Spray rack in broiling pan with nonstick spray.
3. Arrange chops on rack and broil 6 inches from heat, until brown and done to taste, 4 or 5 minutes on each side.
4. In 9-inch nonstick skillet heat oil; add pine nuts and onions and cook over medium heat, stirring constantly until brown.
5. Continue to stir; cook 1 minute longer.
6. Stir in broth and vermouth and bring mixture to a boil.
7. Reduce heat to low; stir in raisins and rosemary and let simmer for 3 to 4 minutes.
8. To serve, arrange chops on serving dish and top with sauce.

pork chops, olive oil, onions, allpurpose flour, chicken broth, golden raisins, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355597 (may not work)