1/4 cup raspberry jam
1 tablespoon raspberry vinegar
1 pound boneless fast-fry pork chops
salt and pepper, to taste
1 tablespoon butter
1 tablespoon vegetable oil
1 large shallot, chopped fine
1/3 cup chicken stock

Put jam in small glass measuring cup. Microwave at HIGH for about 20-30 seconds or until melted. Strain to remove seeds. Stir in vinegar and set aside.

Lightly sprinkle both sides of pork chops with salt and pepper. In large heavy skillet, heat butter and oil over medium-high heat. Add chops and saute for about 3-1/2 minutes or until cooked, turning once. transfer chops to serving platter; keep warm.

Drain off all but 1 tbsp fat from skillet. Reduce heat to medium-low and add shallot to skillet; sauté for about 1 minute. Stir in stock and boil for

about 2 minutes or until slightly reduced, stirring and scraping browned bits from bottom of pan. Drain any juices from pork chops into skillet.

Stir in raspberry jam mixture, simmer for 2-3 minutes or until slightly thickened. Add salt and pepper to taste. Pour over pork chops.

Serving Size: 4