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Raspberry Vinegar Pork Chops Recipe

Photo by: Taste of Home

This recipe originally called for chicken; in addition to pork, I've tried it with grouse for a change of pace. The area I live in is very rural, and so many of my visitors stay overnight. Some of those friends send me fresh raspberries before they arrive as a hint they'd like me to serve this dish!

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 tablespoon butter
1 tablespoon Crisco® Pure Olive Oil
3 pounds boneless butterflied pork chops (1-inch thick)
1/2 cup raspberry vinegar, divided
3 garlic cloves, thinly sliced
2 tomatoes, seeded and chopped
1 teaspoon rubbed sage or dried thyme or dried tarragon
1 tablespoon fresh or dried parsley
1/2 cup chicken broth
Salt and pepper to taste
Fresh raspberries
Fresh sage

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 fresh raspberries and sage. 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 carbohydrate, 20 gm protein, 13 gm fat.

Raspberry Vinegar Pork Chops published in Country Woman July/August 1990, p29

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