Ingredients
3/4 cup raspberry vinaigrette2 tablespoons chopped green onion1 tablespoon brown sugar1/4 teaspoon paprika1/4 teaspoon Worcestershire sauce2 teaspoons dried rosemary, crushed1/2 to 1 teaspoon pepper4 bone-in pork loin chops (1 inch thick and 6 ounces each)1 tablespoon canola oil2 cups sliced fresh strawberries (1/4-inch slices)
Preparation
In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.
