Pork chops with raspberry sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Raspberry jam |
| 1 | tablespoon | Raspberry vinegar |
| 1 | pounds | Boneless fast-fry pork chops |
| Salt and pepper | ||
| 1 | tablespoon | Butter |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Shallot; chopped fine |
| ⅓ | cup | Chicken stock |
Directions
Put jam in small glass measuring cup. Microwave at HIGH for about 20-30 seconds or until melted. Strain to remove seeds. Stir in vinegar and set aside. Lightly sprinkle both sides of pork chops with salt and pepper. In large heavy frypan, heat butter and oil over medium-high heat. Add chops and saute for about 3-½ minutes or until cooked, turning once. transfer chops to serving platter; keep warm. Drain off all but 1 tbsp fat from frypan. Reduce heat to medium-low and add shallot to frypan; saute for about 1 minute. Stir in stock and boil for about 2 minutes or until slightly reduced, stirring and scraping browned bits from bottom of pan. Drain any juices from pork chops into frypan. Stir in raspberry jam mixture, simmer for 2-3 minutes or until slightly thickened. Add salt and pepper to taste. Pour over pork chops.
NOTES : From the column "Six O'Clock Solutions" Recipe by: Vancouver Sun 7/16/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <kdeck@...> on Jul 23, 1997