Pork Chop with Raspberry Sauce
8 pork chops about 1-inch thick
1 medium onion, chopped
3 toes garlic, finely chopped
1 Tbsp. Bell pepper, finely chopped
Salt and cayenne to taste
1 pint fresh raspberries
1/4 cup burgundy wine
1/4 cup Sauterne
1/4 cup raspberry liqueur
½ cup sugar
3 oz. Cornstarch
Juice of 2 lemons
vegetable oil.
Season chops with salt and cayenne to taste. Brown chops on one side in a little oil. Turn chops and adad onion, garlic and bell pepper. /when chops are finished browning on both sides, add raspberries, wines, liqueur and sugar. Dissolve cornstarch in lemon juice and add to chops. Stir and bring to slow boil. Cover and simmer until chops are tender.
Serves 6.
8 pork chops about 1-inch thick
1 medium onion, chopped
3 toes garlic, finely chopped
1 Tbsp. Bell pepper, finely chopped
Salt and cayenne to taste
1 pint fresh raspberries
1/4 cup burgundy wine
1/4 cup Sauterne
1/4 cup raspberry liqueur
½ cup sugar
3 oz. Cornstarch
Juice of 2 lemons
vegetable oil.
Season chops with salt and cayenne to taste. Brown chops on one side in a little oil. Turn chops and adad onion, garlic and bell pepper. /when chops are finished browning on both sides, add raspberries, wines, liqueur and sugar. Dissolve cornstarch in lemon juice and add to chops. Stir and bring to slow boil. Cover and simmer until chops are tender.
Serves 6.
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