| 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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