INGREDIENTS:
- 4 lean pork chops
- 2 Tbsp. flour, if desired
- 1-1/2 Tbsp. EVOO
- 5 Tbsp. RASPBERRY or ANY FRUIT FLAVORED VINEGAR (FIG BALSAMIC IS HEAVENLY!)
- 3/4 cup chicken broth
- 1/2 cup heavy cream (may substitute whole or 2% milk, still makes a rich sauce)
DIRECTIONS
Coat chops with flour, if desired. In skillet, brown chops in butter and oil, turning once. Remove chops and add vinegar and broth to pan. Simmer until cooked, about 10 minutes each side. Remove pork to a serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over pork chops and serve at once. Variation: For RASPBERRY CHICKEN, use 4 split, boneless chicken breasts instead of pork chops. Try the FIG BALSAMIC, it is wonderful!