Strawberry Pork Chops

• tablespoon crushed rosemary1
• teaspoon dried tarragon1
• teaspoon ground black pepper↗1⁄2
• teaspoon sea salt↗1⁄8 - 1⁄4
• cup raspberry vinaigrette dressing3⁄4
• cup chopped scallion1⁄8
• tablespoons honey↗2
• teaspoon Worcestershire sauce↗1⁄2
• lbs boneless pork chops (about 1-inch thick)↗1 1⁄2
• tablespoon olive oil↗1 -2
• cups thinly sliced strawberries2

Step-by-step instructions

1. 1

   In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.

2. 2

   In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.

3. 3

   In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.

4. 4

   Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.