This recipe is very easy

Raspberry Balsamic Nagano Pork Chops

Name: Raspberry Balsamic Nagano Pork Chops
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 10 minutes + 15 minutes
Yield: 4
Cuisine: Healthy choice
Ingredients: 4 hotel-cut Quebec Nagano pork chops (bone-in); 1 tbsp. 15 mL olive oil; 1 tbsp. 15 mL butter; 3 tbsp. 45 mL sugar; 2 tbsp. 30 mL red wine vinegar; ¾ cup 180 mL fresh raspberries; 1 cup 250 mL ready-to-serve veal stock or store-bought demi-glace; Salt and pepper

15 minutes Cook time 10 minutes Prep time 4 servings

Ingredients

4 hotel-cut Quebec Nagano pork chops (bone-in)
1 tbsp. 15 mL olive oil
1 tbsp. 15 mL butter
3 tbsp. 45 mL sugar
2 tbsp. 30 mL red wine vinegar
¾ cup 180 mL fresh raspberries
1 cup 250 mL ready-to-serve veal stock or store-bought demi-glace
Salt and pepper

Preparation

On the stove

In a large skillet over high heat, melt butter in oil. Brownchops on each side. Season with salt and pepper.
Reduce heat to medium and continue cooking another 3 minutes on each side. Transfer to a plate and cover with foil. Let stand for 5 minutes.
Wipe skillet with a paper towel and heat on high. Sprinkle skillet with sugar and heat until golden. Deglaze with vinegar and continue cooking for 30 seconds.
Add raspberries and veal stock. Simmer for 3 minutes. Season with salt and pepper. Serve chops with sauce with quinoa and beets on the side.

Nutritional value (per serving)

333 calories
33 g of proteins
16 g of fat
12 g of carbohydrates
2 g of fibres
11 g of sugar
218 mg of sodium

Raspberry Balsamic Nagano Pork Chops

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