Pork with Plum and Raspberry Gastrique

Pork with Plum and Raspberry Gastrique
Serves 2

1 cup raspberries
2 plums, quartered
1/2 cup red wine vinegar
3 T sugar
salt

2 large pork chops
butter
ground mustard
1/2 cup chicken stock
1 shallot
1 tsp thyme
flour

Add the berry sauce ingredients to a saucepan and cook for 5 minutes. Mash up some and cook another 10 minutes, until syrupy. Strain and season with salt.

Season the pork chops with salt, pepper, and ground mustard. Cook with butter until 140f.
While pork rests, drain most of the fat and make a pan sauce with a flour roux, shallot, thyme, and chicken stock.

Serve pork with pan sauce, then drizzled with gastrique.