1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lbs. pork chops or pork tenderloin, cut 1 inch thick
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbsp. fresh or dried parsley
1/2 c. chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. Chicken breasts may be substituted in this recipe.