Side Pannel
Raspberry Vinegar Pork Chops
Ingredients List
- 1 tb Butter or margarine
- 1 tb Olive oil
- 3 lb Pork chops, cut 1" thick
- 1/2 c Rasperry vinegar, divided
- 3 Cloves garlic, sliced thin
- 2 Tomatoes, seeded and chopped
- 1 ts Dried sage, thyme, tarragon
- -or basil
- 1 tb Dried parsley
- 1/2 c Chicken broth
- Salt and pepper, to taste
Directions
Melt butter in a large skillet; add oil. Brown pork on each side over high
heat. Pour off oil; reduce heat to medium-low. Add 2 tbsp vinegar & garlic.
Cover; simmer for 10 minutes. Remove pork & keep warm. Add remaining
vinegar; stir up browned bits from bottom of skillet. Raise heat & boil
until the vinegar is reduced to a thick glaze. Add the tomatoes, sage,
parsley & chicken broth. Boil until liquid is reduced to half of the
original volume. Strain sauce; season with salt & pepper. Spoon over chops.
Variation: chicken breasts may be substituted for pork.
heat. Pour off oil; reduce heat to medium-low. Add 2 tbsp vinegar & garlic.
Cover; simmer for 10 minutes. Remove pork & keep warm. Add remaining
vinegar; stir up browned bits from bottom of skillet. Raise heat & boil
until the vinegar is reduced to a thick glaze. Add the tomatoes, sage,
parsley & chicken broth. Boil until liquid is reduced to half of the
original volume. Strain sauce; season with salt & pepper. Spoon over chops.
Variation: chicken breasts may be substituted for pork.
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