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Raspberry Vinegar Pork Chops




Source of Recipe


Marla


List of Ingredients




Raspberry Vinegar Pork Chops

1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork chops or pork tenderloin (chicken breast may be sub.)
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 cup chicken stock




Recipe



Melt butter in skillet. Add oil. Brown the pork on each side over high heat.
Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and
garlic. Cover. Simmer for 10 minutes. Remove pork to heated container, cover
to keep warm. Add remaining vinegar. Stir up browned bits from bottom. Raise
heat and boil until vinegar is reduced to thick glaze. Add the
tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to
half. Strain sauce. Season with salt and pepper. Spoon over chops. Garnish
with fresh berries and sage.