Ingredients:
1 tablespoon crushed rosemary
1 teaspoon dried tarragon
1/2 teaspoon ground black pepper
1/8-1/4 teaspoon sea salt
3/4 cup raspberry vinaigrette dressing
1/8 cup chopped scallions
2 tablespoons honey
1/2 teaspoon Worcestershire sauce
1 1/2 lbs boneless pork chops ( about 1-inch thick)
1 -2 tablespoon olive oil
2 cups thinly sliced strawberries
Directions:
In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.