4 boneless loin pork chops (3/4-1" thick)
4 tbsp. butter
2 tbsp. finely chopped shallots
1/2 c. raspberry vinegar
1 1/2 c. chicken stock
1 1/4 c. heavy cream
Splash raspberry vinegar (approx. 2 tbsp.)
12 fresh raspberries, optional
Chervil leaves
Salt
Freshly ground black & green pepper

Heat butter in a large frying pan over medium-high heat. Pat pork chops dry with paper towel, then brown quickly in butter, about 3-4 minutes per side. Season with salt and pepper. Place on serving platter and keep warm. Drain off excess fat and return pan to heat.