And, tonight's supper! For a side, I have some sweet potatoes cooking in the crockpot, a yummy-looking recipe from the new slow cooker recipe book from Cook's Illustrated. I'm hoping that turns out good. I've made these pork chops several times since I first saw the recipe in Family Circle magazine, they're super yummy and easy!
1 cup fresh or frozen raspberries
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½ cup water
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1/3 cup sugar
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1 T butter
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¼ cup raspberry vinegar
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Pork chops, 1 1/2 to 2 inches thick
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1/8 tsp. ground ginger
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½ tsp. salt
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1/8 tsp. ground nutmeg
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½ tsp. pepper
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1/8 tsp. ground cloves
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½ tsp. rubbed sage
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In a medium saucepan, combine raspberries, sugar, vinegar, ginger, nutmeg and cloves. Stir in ½ cup water and bring to a boil, crushing berries with a wooden spoon. Simmer, uncovered, 10 minutes, stirring occasionally. Take off heat, stir in butter. Meanwhile, heat oven to 350°. Heat grill pan over medium high heat. Season the pork chops with the spices. Lightly grease grill pan and grill chops 5 minutes per side. Place chops in baking dish and bake for 10 minutes, or until internal temperature is 145°. Allow to stand 5 minutes. Serve with warm sauce on the side.
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