Raspberry Vinegar Pork Chops Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.