4 lean pork chops
2 T flour, if desired
1 1/2 T butter
1 T of The Olive Bin's Cayenne Olive Oil (Fused)
6 T of The Olive Bin's Wild Raspberry Balsamic Vinegar
3/4 C chicken broth
1/2 C heavy cream
Raspberry Pork Chops
Ingredients
Number Of Servings: 4
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 drippings. Stir over low heat until well combined.
- Return chops 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.
Additional Info
Thanks to Washington State University for this recipe!
Note: Can substitute Chipotle Olive Oil or Smoked Chaabani Pepper Olive Oil instead of Cayenne Olive Oil in this recipe.
