Raspberry Vinegar Pork Chops - Just Bean Recipes


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Raspberry Vinegar Pork Chops

1 tb Butter
1 tb Olive oil -- or vegetable
Oil
3 lb Pork chops
Or pork tenderloin, cut 1
Inch thick
1/2 c Raspberry vinegar --
Divided*
3 ea Garlic cloves -- sliced
Thin
2 ea Tomatoes -- seeded/chopped
1 ts Dried sage
Or thyme, tarragon or basil
1 tb Fresh parsley -- or dried
Parsley
1/2 c Chicken stock
Salt, pepper to taste
Fresh raspberries to
Garnish
Sage to garnish


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 the fresh raspberries and sage. 'Chicken breasts may be substituted in this recipe. **Need a recipe for raspberry vinegar. Yield: 8 servings. Diabetic Exchanges: One serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol, 4 gm carbahydrate, 20 gm protein, 13 gm fat.