Marinate pork chops in raspberry vinaigrette dressing over night. Heat a stainless steal pan and put in pork chops and some more raspberry vinaigrette dressing. Cook 3 minutes on each side, remove from pan. Pour in some wine and deglaze the pan. Simmer until syrupy.
Put slices of polenta on plates, top with pork, and pour syrup over. We had some raspberries in the freezer that made a cute garnish!
The sauce is really dark and didn't photograph well, it looked much prettier in person.
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