1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lb. pork chops or pork tenderloin (chicken breast may be sub.)
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 c. chicken stock

Melt butter in 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. Raise heat and boil until until vinegar is reduced to thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half. Strain sauce. Season with salt and pepper. Spoon over chops. Garnish with fresh berries and sage.