| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork | 8 | Servings | |
INGREDIENTS
| 1 | tb | Butter or margarine |
| 1 | tb | Olive oil |
| 3 | lb | Pork chops, cut 1" thick |
| 1/2 | c | Rasperry vinegar, divided |
| 3 | Cloves garlic, sliced thin | |
| 2 | Tomatoes, seeded and chopped | |
| 1 | ts | Dried sage, thyme, tarragon or basil |
| 1 | tb | Dried parsley |
| 1/2 | c | Chicken broth |
| Salt and pepper, to taste |
INSTRUCTIONS
Melt butter in a large skillet; add oil. Brown pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tbsp vinegar & garlic. Cover; simmer for 10 minutes. Remove pork & keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat & boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley & chicken broth. Boil until liquid is reduced to half of the original volume. Strain sauce; season with salt & pepper. Spoon over chops. Variation: chicken breasts may be substituted for pork. Recipe by: A Taste of the Country Posted to TNT - Prodigy's Recipe Exchange Newsletter by JusNeedlin@aol.com on Mar 9, 1997.
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