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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Moist, juicy and just right for warm summer evenings, these strawberry-topped pork chops from our Test Kitchen 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 |
2 tablespoons chopped green onion |
1 tablespoon brown sugar |
1/4 teaspoon paprika |
1/4 teaspoon worcestershire sauce |
2 teaspoons dried rosemary, crushed |
1/2 to 1 teaspoon pepper |
4 bone-in pork loin chops (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 a meat thermometer reads 160°. 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. Yield: 4 servings.
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