Raspberry Vinegar Pork Chops

Name: Raspberry Vinegar Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
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

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!

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. Garnish with fresh raspberries and sage.

Nutrition Facts

1 each: 216 calories, 13g fat (0 saturated fat), 60mg cholesterol, 115mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1 fat.