6 T. unsalted butter (reserve 3 T.)

Salt and pepper

Flour for dredging

3 T. olive oil

2 med. Vidalia onions (thinly sliced)

2-3 C. chicken stock (reserve 1 C.)

2 T. red wine vinegar

1 T. balsamic vinegar

1 T. dark brown sugar, packed

2 C. fresh raspberries (reserve 1/2 C.)

 

Preheat oven to 350 degrees F. Heat olive oil and 3 T. of butter in an oven-proof skillet large enough to hold all of the chops. Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops. Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4″. Cover and bake for 45 minutes. After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions). Deglaze the pan with the reserved 1 C. stock. Bring to a simmer for 2 min. Add vinegar, sugar and whisk in the reserved 3 T. butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste. Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 C. raspberries.

 

 

Yield:

Calories:

Fat:

Fiber: