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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from one of the TOH recipes. I think chicken breasts would work well, too. Ingredients:
1 tablespoon crushed rosemary |
1 teaspoon dried tarragon |
1/2 teaspoon ground black pepper |
1/8-1/4 teaspoon sea salt |
3/4 cup raspberry vinaigrette dressing |
1/8 cup chopped scallion |
2 tablespoons honey |
1/2 teaspoon worcestershire sauce |
1 1/2 lbs boneless pork chops (about 1-inch thick) |
1 -2 tablespoon olive oil |
2 cups thinly sliced strawberries |
Directions:
1. In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
2. In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
3. In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
4. Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.
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