posted by Fred in CO 09-08-100 9:02 AM
Pork Chops with Raspberry Sauce
5 Tbsp. unsalted butter
3 Tbsp. safflower oil
6 thick pork chops, trimmed of fat (about 1/2 lb. each)
Salt and freshly ground black pepper
Flour for dredging
2 medium onions, thinly sliced
2-1/2 cups chicken stock
1 Tbsp. raspberry vinegar
1 cup fresh raspberries
Preheat oven to 350 degrees.
Put 3 tablespoons butter and the safflower oil in a skillet large enough to hold the chops in one snug layer. Salt and pepper the chops, dredge them in flour, then brown them in the butter/oil mixture. Remove the chops and pour out the fat.
Wipe out the skillet and cover the bottom with an even layer of onions. Put the pork chops on top of the onions. Pour in enough stock to come up about 1/4 inch. Cover and bake for 1 hour and 15 minutes. Check after about 45 minutes to make sure stock has not boiled away. The onions should get dark golden but not burn. Add more stock if necessary.
When done, remove chops and onions to a warm platter and degrease the pan with more chicken stock, simmering for a minute or two. Add vinegar and whip in the 2 remaining tablespoons of butter. Add berries and mash them gently. Reduce until slightly thickened. Spoon the sauce over the chops before serving.
Accompaniments: simple buttered pasta and walnut veggies.