Recipe By : Vancouver Sun 7/16/97
Serving Size : 4 Preparation Time :0:00
Categories : Pork TNT
Amount Measure Ingredient -- Preparation Method
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1/4 cup raspberry jam
1 tablespoon raspberry vinegar
1 pound boneless fast-fry pork chops
salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 large shallot -- chopped fine
1/3 cup chicken stock
Put jam in small glass measuring cup. Microwave at HIGH for about 20-30
seconds or until melted. Strain to remove seeds. Stir in vinegar and set
aside.
Lightly sprinkle both sides of pork chops with salt and pepper. In large
heavy frypan, heat butter and oil over medium-high heat. Add chops and
saute for about 3-1/2 minutes or until cooked, turning once. transfer
chops to serving platter; keep warm.
Drain off all but 1 tbsp fat from frypan. Reduce heat to medium-low and
add shallot to frypan; saute for about 1 minute. Stir in stock and boil for
about 2 minutes or until slightly reduced, stirring and scraping browned
bits from bottom of pan. Drain any juices from pork chops into frypan.
Stir in raspberry jam mixture, simmer for 2-3 minutes or until slightly
thickened. Add salt and pepper to taste. Pour over pork chops.
