How to make it

  • Melt butter in a large skillet then add oil and brown pork on each side over high heat.
  • Pour off oil then reduce heat to medium low and add 2 tablespoons vinegar and garlic.
  • Cover then simmer 10 minutes and remove pork to heated container and cover to keep warm.
  • Add remaining vinegar then stir up browned bits from bottom of skillet.
  • Raise heat and boil until vinegar is reduced to a thick glaze.
  • Add tomatoes, sage, parsley and chicken stock then boil until liquid is reduced to half.
  • Strain sauce and season with salt and pepper then spoon over chops.
  • Garnish with fresh raspberries and sage.

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