Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon olive oil

  3. 3 pounds boneless butterflied pork chops (1-inch thick)

  4. 1/2 cup raspberry vinegar, divided

  5. 3 garlic cloves, thinly sliced

  6. 2 tomatoes, seeded and chopped

  7. 1 teaspoon rubbed sage or dried thyme or dried tarragon

  8. 1 tablespoon fresh or dried parsley

  9. 1/2 cup chicken broth Salt and pepper to taste Fresh raspberries Fresh sage

Instructions Jump to Ingredients ↑

  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. Yield: 8 servings.


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