Raspberry Vinegar Pork Chops |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe originally called for chicken; in addition to pork, I've tried it with grouse for a change of pace. The area I live in is very rural, and so many of my visitors stay overnight. Some of those friends send me fresh raspberries before they arrive as a hint they'd like me to serve this dish! Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
8 boneless pork loin chops (1 inch thick) |
1/2 cup raspberry vinegar, divided |
3 garlic cloves, thinly sliced |
2 tomatoes, seeded and chopped |
1 teaspoon rubbed sage or dried thyme or dried tarragon |
1 tablespoon fresh or dried parsley |
1/2 cup chicken broth |
salt and pepper to taste |
fresh raspberries |
fresh sage |
Directions:
1. Melt butter in a large 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.
2. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half of the original volume.
3. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage. Yield: 8 servings.
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