Raspberry Vinegar Pork Chops Recipe
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!
- 1 tablespoon butter
- 1 tablespoon olive oil or vegetable oil
- 3 pounds pork chops or pork tenderloin, cut 1 inch thick*
- 1/2 cup raspberry vinegar, divided**
- 3 garlic cloves, sliced thin
- 2 tomatoes, seeded and chopped
- 1 teaspoon dried sage or thyme, tarragon or basil
- 1 tablespoon fresh or dried parsley
- 1/2 cup chicken stock
- Salt, pepper to taste
- Fresh raspberries to garnish
- Sage to garnish
- 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. 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. *Chicken breasts may be substituted in this recipe. **Need a recipe for raspberry vinegar. See Country Woman j/a 1990 pg. 35. Yield: 8 servings.
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.
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