 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Moist, juicy and just right for warm summer evenings, these strawberry-topped pork chops are everyday-easy but special enough to serve guests. The blend of rosemary and berry vinaigrette adds a fruity freshness. Ingredients:
3/4 cup raspberry vinaigrette dressing |
2 tablespoons chopped green onions |
1 tablespoon brown sugar |
1/4 teaspoon paprika (optional) |
1/4 teaspoon worcestershire sauce |
2 teaspoons dried rosemary, crushed |
1/2-1 teaspoon pepper |
4 pork loin chops with bone (1 inch thick and 6 ounces each) |
1 tablespoon canola oil |
2 cups sliced fresh strawberries (1/4-inch slices) |
Directions:
1. In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
2. In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until browned. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
3. Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.
|
|