Raspberry vinegar pork chops
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil -- or vegetable |
| Oil | ||
| 3 | pounds | Pork chops |
| Or pork tenderloin, cut 1 | ||
| Inch thick | ||
| ½ | cup | Raspberry vinegar -- |
| Divided* | ||
| 3 | eaches | Garlic cloves -- sliced |
| Thin | ||
| 2 | eaches | Tomatoes -- seeded/chopped |
| 1 | teaspoon | Dried sage |
| Or thyme, tarragon or basil | ||
| 1 | tablespoon | Fresh parsley -- or dried |
| Parsley | ||
| ½ | cup | Chicken stock |
| Salt, pepper to taste | ||
| Fresh raspberries to | ||
| Garnish | ||
| Sage to garnish | ||
Directions
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. 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. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. 'Chicken breasts may be substituted in this recipe. **Need a recipe for raspberry vinegar. Yield: 8 servings. Diabetic Exchanges: One serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol, 4 gm carbahydrate, 20 gm protein, 13 gm fat.
Recipe By : Country Woman