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Ingredients
3/4 Cup raspberry vinaigrette dressing
2 Tablespoons green onions, chopped
1 Tablespoon brown sugar
1/4 Teaspoon Worcestershire sauce
2 Teaspoons dried rosemary, crushed
1 Teaspoon pepper
4 Pork loin chops with bone (1 inch thick and 6 ounces each)
1 Tablespoon canola oil
2 Cups fresh strawberries, sliced in 1/4 inch slices
Instructions
In a small bowl combine the vinaigrette, onion, brown sugar and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until browned. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.