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Raspberry Vinegar Pork Chops

Raspberry Vinegar Pork Chops
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!
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 boneless pork loin 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.
© Taste of Home 2013

2 of 2

Raspberry Vinegar Pork Chops (continued)

Directions (continued)

  • Garnish with fresh raspberries and sage. Yield: 8 servings.
Nutrition Facts: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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013