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.

Ingredients:

• 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.