Raspberry Vinegar Porkchops
| Category | Meat
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 8 |
| Source | Taste of Country #2 |
| Comment | must locate |
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 3 pounds pork chops
- 1/2 cup/divided raspberry vinegar
- 3 cloves garlic sliced thin
- 2 seeded, chopped tomatoes
- 1 teaspoon sage, thyme, tarragon, or basil
- 1 tablespoon parsley
- 1/2 cup chicken stock
- raspberries, fresh or frozen
- sage
Directions
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.
Edit | Back to listing