Ingredients

• 5 teaspoons vegetable oil, divided
• 1/3 cup onion, finely chopped
• 1/3 cup carrot, finely chopped
• 8 -10 slices orange zest
• 1 garlic clove, minced
• 1 1/4 teaspoons dried rosemary, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 small bay leaf
• 6 ounces raspberries, divided
• 1/4 cup fresh orange juice
• 1/2 cup white wine
• 1 1/4 cups chicken stock
• 4 boneless center cut pork chops
• 1/4 cup flour
• salt (optional)
• pepper (optional)
• green onion top, for garnish

Instructions

1. Heat 2 teaspoons oil in medium saucepan over medium heat.

2. Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.

3. Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.

4. Add 1/4 cup raspberries, orange juice, and wine.

5. Bring to a boil over high heat.

6. Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.

7. Add stock.

8. Return to a boil.

9. Reduce heat and simmer for 5 minutes.

10. Remove from heat and set aside.

11. At this point sauce may be refrigerated until ready to use.

12. Preheat oven to 350°.

13. Pat pork dry.

14. In large, oven-proof skillet, heat remaining oil over high heat.

15. Dust pork evenly with flour on both sides, patting off excess.

16. When oil is very hot, add pork and cook until well-browned, about 3 minutes.

17. Turn pork over.

18. Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.

19. Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.

20. Add any juices on platter.

21. Bring to a boil over high heat.

22. Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.

23. Serve meat with sauce, reserved raspberries, and green onion tops.