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Alright. Our veggie stock has come to a boil, so we've shut that off and we've flipped the
pork chop over. Now, I don't want to cook it all the way. Because, we're going to take
it out and then make our sauce. And, then bring the pork chop back in. So, now that
we've marked it go ahead and pull this out. We're going to measure out a half a cup of
our heavy cream.
And, then the same amount of our white wine. We've cut two stocks of rosemary, so we're
going to add our second one here. And, then we're going to measure out a tablespoon of
red wine vinegar. So, once we've got this boiling because we really want to cook the
alcohol out we're going to go and measure our vegetable stock. Also, half a cup. And,
then we'll want to turn the heat down to about five.