Large pork chop
Salt & white pepper
Panko bread crumbs
Butter
2 C raspberries
1 C rice wine vinegar
Canned Chipotle peppers
Sugar
Season the chops with salt and white pepper.
Dust with flour and soak in milk for 5 minutes.
Coat the chops with a 50/50 mix of Panko bread crumbs and grated Parmesan.
Sauté the chop in clarified butter on each side until golden brown.
Finish the chops in the oven on 325f for 8 to 12 minutes.
For the sauce:
Combine 2 cups fresh raspberries, one cup rice wine vinegar, one cup canned chipotle peppers and one cup sugar in a sauce pan. Simmer over a low flame until the berries are soft.
Blend the sauce using a hand blender or mixer. Return the sauce to the flame and simmer for one more minute.
