Lunch: Raspberry Vinegar Pork Chops Recipe

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

Instructions

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.

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