Instructions: Melt butter in a large skillet; add oil. Brown pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tbsp vinegar & garlic.

Cover; simmer for 10 minutes. Remove pork & keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat & boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley & chicken broth. Boil until liquid is reduced to half of the original volume. Strain sauce; season with salt & pepper. Spoon over chops.

Variation: chicken breasts may be substituted for pork.

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