Last year, we planted a small strawberry patch – this year, it’s exploding. I love it. We’re in the height of the season now, it seems, and we’re picking a few handfuls of berries a day.

We’ve been eating them for breakfast and throughout the day, but they were starting to pile up just a little so I went searching for a way to incorporate them into dinner, too. These pork chops were perfect – so good, super easy after a long day of work and they used up that day’s strawberry bounty!

Pork Chops with Strawberry Balsamic Sauce
(from Taste.com)
Serves 2

1 1/2 c. strawberries, chopped
2 T. good-quality balsamic vinegar
1 t. sugar
1 T. olive oil
2 pork chops
Salt & pepper, to taste
2 T. chicken stock

Toss the strawberries, balsamic vinegar and sugar together in a small bowl. Set aside.

Heat olive oil in a large frying pan. Season pork chops with salt and pepper and then add to pan. Cook through, about 10 minutes. Remove to a plate and cover with foil to keep warm.

Deglaze the pan with the chicken stock and then add strawberry mixture to the pan. Bring to a boil, then reduce heat to low until heated through. Season with salt and pepper, to taste.

Top pork with strawberry balsamic sauce and serve.