Fabulous Strawberry Pork Chops

Oooh, this is one of the best recipes I've come across for a long time. I've made it a dozen times and we really enjoy it. Colorful, gorgeous to look at and a really unusual, simply wonderful pork chop dish. Fun to serve to guests and watch their expressions as it registers that there are STRAWBERRIES on their PORK CHOPS! The flavor is unique, and it's not especially sweet. You can easily get this on the table in 30 minutes. I can't think of one thing about this recipe that isn't good! There are notes at the bottom about using sugar-free and fat-free ingredients if you need to. The taste is identical!

Mix 1 tsp pepper with 2 tsp crushed rosemary and rub on both sides of 3 or 4 pork chops ( I like to use bone-in chops, that bone really adds flavor). Heat 1 TB olive or canola oil in a skillet on medium-high heat and brown chops on both sides, probably about 5 minutes on each side.

Meanwhile, in a measuring cup or bowl, mix 3/4 c. raspberry salad dressing* with 2 TB chopped green onions, 1/4 tsp paprika, and 1 TB brown sugar ( or brown sugar twin or brown Splenda). Set aside. Slice or cut  2c.  fresh strawberries ( don't use frozen!) lengthwise..depending on the size, quarter them or cut in 8ths for any really huge ones.

When the chops are browned, add the raspberry sauce, and cook about 4 minutes. When the pork juices are clear, they are done. Remove them from the pan ( go ahead and plate them if you like) and add the sliced berries to the sauce for about 2 minutes, to barely heat them..don't cook them. Top the chops with sauce and berries. Yum!

* I like Ken's Steak House brand raspberry dressings.....there's a raspberry-pecan, and a lite raspberry-walnut vinaigrette version that are pretty ow in carbs. There are other brands as well...some are fat free, a couple are sugar free. I am not crazy about the one sugar free brand I tried, simply because it is not somewhat clear like the others, it reminds me of pepto-bismol but tastes OK if you are  really hyper about your carbs.

http://www.kensfoods.com/

Hollywood Pork Chops

Buried under that tasty mountain of baked-on kraut and sour cream is a tender, moist pork chop.   I'm not sure how their flavor makes it down into the chop, I just know it does.

  I've been making this since the 70's when a a long forgotten celebrity prepared this recipe on a daytime TV program.   I  jotted down the recipe on an index card  and named it   "Hollywood"  chops. It's maybe more appropriate to call it  Hungarian Chops though.

 It is one of those dishes that tastes  about a hundred times better than the recipe sounds, especially   a 3 - ingredient dish. It's fast and wonderful, especially if you are low-carbing.

Preheat oven to 400.  Brown chops in a little oil, on both sides, about 3-4 minutes per side. Salt and pepper them and place on a  flat, low baking sheet or cookie sheet. Top each chop with a heap of well-drained sauerkraut - mix in some caraway seeds if you like them-  and then plop  on a lot of  room-temperature sour cream, at least 1/4 c. on each chop.   More is better in this instance.    Low fat sour cream works fine but I can't   vouch for what fat free will do.  Spread it,  to pretty much cover the sauerkraut and then sprinkle with lots of Hungarian paprika.     Bake 20 minutes at 400.  You'll wish  you'd made extras!