1/3 c chicken broth 1/4 c white balsamic vinegar
1/4 c strawberry jam
3/4 tsp dried Italian seasoning
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 thick pork chops
1 TBS oil
8 oz pkg strawberries, quartered
Whisk together chicken broth, vinegar, and strawberry jam; set aside. Combine Italian seasoning with garlic powder, salt, pepper; rub over chops. In large non stick skillet, heat oil over medium-high heat. Add chops; cook, turning once, until no longer pink, about 7 minutes per side. Transfer chops to plate; cover with foil to keep warm.
In same skillet, bring chicken broth mixture to a boil; cook, stirring occasionally, until thickened, about 4-5 minutes. Remove from heat and stir in strawberries, arrange pork chops on plate (best served over white rice), and pour strawberry mix over.
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