Raspberry Vinegar Pork Chops

• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 boneless pork loin chops (1 inch thick)
• 1/2 cup raspberry vinegar, divided
• 3 garlic cloves, thinly sliced
• 2 tomatoes, seeded and chopped
• 1 teaspoon rubbed sage or dried thyme or dried tarragon
• 1 tablespoon fresh or dried parsley
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh raspberries
• Fresh sage

1. 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.
2. 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.
3. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage.

butter, olive oil, pork loin chops, raspberry vinegar, garlic, tomatoes, sage, parsley, chicken broth, salt, fresh raspberries, fresh sage

Taken from www.tasteofhome.com/recipes/raspberry-vinegar-pork-chops/ (may not work)