1 tbsp. butter
1 tbsp. cooking oil
3 lbs. pork chops, 1 inch thick
1/2 c. raspberry vinegar
3 cloves garlic, crushed
2 tomatoes, seeded and chopped
1 tsp. dried sage
1 tsp. sweet basil
1 tbsp. fresh or dry parsley
1/2 c. chicken stock
Salt and pepper to taste

Melt butter in large skillet; add oil. Brown pork on each side. Pour off fat, reduce heat to medium-low. Add 2 tablespoons vinegar and garlic. Cover, simmer 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 vinegar is reduced to thick glaze. Add the tomatoes, sage, sweet basil, parsley and chicken stock. Boil until liquid is reduced to half of the original volume. Season sauce with salt and pepper. Spoon over chops. Garnish with fresh raspberries, if desired. Yield: 8 servings.

DIABETIC EXCHANGES: 1 serving equals 2 meat, 1 vegetable, 1 fat. Also 216 calories, 115 grams sodium 60 milligrams cholesterol, 4 grams carbohydrate, 20 grams protein, 13 grams fat.