This is a super-easy dinner you can create in less than 30 minutes, and it looks like you slaved all day. Raspberry and peppermint naturally go together, with a sweet yet menthol cooling after taste. Thin boneless pork chops are great to keep in the freezer for a quick last-minute dinner, because they defrost very quickly, and take to hundreds of different flavors and sauces well.
For this recipe, use either 4 small pork chops, or one larger 1-1.5 pound pork roast. The sauce can be made while the chops cook, so that they are ready at the same time. I made some potatoes and wilted spinach, but you could have a salad or any roasted veggie you like on the side to complete the meal.
- 4 pork chops or 1 pound roast
- 1 tbsp butter or margerine
- 4 tbsp apple cider vinegar
- 4 tbsp cran-cherry juice
- 2-3 drops peppermint
- 1/2 pint raspberries
Step 1: In a frying pan, melt the butter and fry the pork chops. Cook 5-6 minutes, then flip and cook another 4-5 minutes.
Step 2: In a small sauce pan, mix the juice and vinegar. Add the raspberries, and bring to a simmer for 10-15 minutes.
Step 3: After the raspberries have basically fallen apart, add the drops of peppermint, and strain it if you don’t want the seeds. Drizzle over the cooked pork.