4 lean pork chops or boned chicken breasts
2 tbsp. flour, if desired
1 1/2 tbsp. butter
1 tbsp. oil
6 tbsp. raspberry vinegar
3/4 c. chicken broth
1/2 c. heavy cream

Coat meat with flour, if desired. In a skillet, brown meat in butter and oil. Turn once. Remove meat and add vinegar and broth to pan drippings. Stir over low heat until well combined. Return meat to pan. Simmer until cooked at 10 minutes each side. Remove meat to serving platter. Raise heat and boil sauce until thickened slightly, about 5 minutes. Add cream, stirring until thick. Pour over meat and serve.