Ingredients
2 tsp butter
2 tsp rice bran oil
8 boneless pork loin chops
½ cup SIDS RASPBERRY VINEGAR, divided
3 garlic cloves, thin sliced
2 tomatoes, seeded & chopped
1 tsp dried thyme or dried tarragon
1 tbsp parsley
½ cup chicken broth, Gluten Free
SIDS SALT & PEPPER to taste
fresh raspberries
fresh sage
Directions
Melt butter in a large skillet and add oil. Brown the pork on each side over high heat. Reduce heat to medium-low and add 2 tablespoons SIDS RASPBERRY VINEGAR and garlic. Cover and simmer for 10 minutes.
Remove pork to heated container and cover to keep warm.
SAUCE: Add remaining SIDS RASPBERRY VINEGAR then 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 SIDS SALT & PEPPER, then spoon over chops and garnish with fresh raspberries and sage.
