Peel and mince garlic

Remove leaves from one sprig rosemary and mince enough to make 1/2 teaspoon

Toss minced rosemary with flour, salt and white pepper

Coat pork chops with flour mixture

Heat oil in a large skillet and saute garlic for 1 minute

Add chops and brown chops 4 minutes per side

Add broth and vermouth and remaining 3 rosemary sprigs

Bring to simmer, cover and cook for 35 to 40 minutes or until chops are tender when pierced with a knife. Remove chops to a plate and keep warm

Remove rosemary

Add vinegar to sauce and boil to reduce by half

Add cream and boil until slightly thickened

Season with salt and pepper and serve sauce over chops.