3/4 cup raspberry vinaigrette
2 Tbsp. chopped green onion
1 Tbsp. brown sugar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
2 tsp. dried rosemary, crushed
1 tsp. pepper
4 bone-in pork loin chops (1" thick & 6 oz. each)
1 Tbsp. bacon grease for frying
2 cups sliced fresh strawberries (1/4" slices)
(1) In a small bowl, combine the vinaigrette, onions, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
(2) In a large skillet, cook chops in melted bacon grease (over medium heat) for 5-6 minutes or until browned on both sides.
(3) Remove chops from pan and drain grease. Once grease is out of the pan place the chops back in. Pour vinaigrette mixture over meat. Cook 3-4 minutes longer or until juices run clear.
(4) Remove chops and keep warm. Add strawberries to the cooking juices just before serving. Toss to coat. Serve with pork chops.