Lots of experimenting and a delicious result. Enjoy!
3 Pork Loin Chops
3 Tbsp Butter
Seasoning (Tarragon, Basil, Ground Cinnamon)
2-3 Carrots Peeled & Sliced
1 Cup Chicken Broth
2 Tbsp Vinegar (I used Champagne)
3 Tbsp Fruit Jelly (1 Tbsp Red Raspberry, 2 Tbsp Raspberry Peach Champagne)
2 Fruit Cups (Peaches in Brown Sugar)
2-3 Tbsp Brown Sugar (If you want to sweeten it up a bit)
Season the park chops and melt the butter in a large frying pan. Add the pork loins and cook turning once until golden on both sides about 6-10 minutes total. Transfer the pork to a plate.
Melt the remaining 1 Tbsp butter in the pan over medium heat. Add the carrots and saute until softened about 3-4 minutes. Stir in the chicken broth and cook, stirring to scrape up the browned bits on the bottom. Stir in the remaining ingredients.
Return the pork to the pan and spoon the sauce over them. Reduce the heat to low and simmer for about 15 minutes. Serve by spooning sauce over the pork.
|Some of the basic ingredients I used|
|Cook the seasoned pork in the frying pan|
|When the pork is golden transfer to a plate|
|Saute' the carrots|
|Add the chicken broth|
|Add the remaining ingredients|
|Return the pork to the sauce|
|Serve by spooning sauce over the pork and enjoy|