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Pork Chops with Raspberry Sauce

10
Category : Pork

Yield: 4 Servings

Ingredients (Help):
1/4 c Raspberry jam
1 tb Raspberry vinegar
1 lb Boneless fast-fry pork chops
Salt and pepper
1 tb Butter
1 tb Vegetable oil
1 lg Shallot; chopped fine
1/3 c Chicken stock

Put jam in small glass measuring cup. Microwave at HIGH for about 20-30
seconds or until melted. Strain to remove seeds. Stir in vinegar and set
aside. Lightly sprinkle both sides of pork chops with salt and pepper. In
large heavy frypan, heat butter and oil over medium-high heat. Add chops
and saute for about 3-1/2 minutes or until cooked, turning once. transfer
chops to serving platter; keep warm. Drain off all but 1 tbsp fat from
frypan. Reduce heat to medium-low and add shallot to frypan; saute for
about 1 minute. Stir in stock and boil for

about 2 minutes or until slightly reduced, stirring and scraping browned
bits from bottom of pan. Drain any juices from pork chops into frypan. Stir
in raspberry jam mixture, simmer for 2-3 minutes or until slightly
thickened. Add salt and pepper to taste. Pour over pork chops.

NOTES : From the column "Six O'Clock Solutions"


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