A main course idea for the summer and beyond. With Driscoll's raspberries available almost year-round, you can make this entree a dining tradition.

• 1 orange, medium to large
• 2 tsp. vegetable oil
• 1/3 cup finely chopped onion, or shallots
• 1/3 cup finely chopped carrots
• 1 large clove garlic, crushed
• 1-1/4 tsp. dried rosemary leaves, crushed
• 1/4 tsp. dried thyme leaves, crushed
• 1 small bay leaf
• 6 ounces Driscoll's raspberries, divided
• 1/2 cup white wine
• 1-1/4 cups chicken broth
• 4 center-cut boneless pork chops
• 1 Tbs. vegetable oil
• 1/4 cup flour
• 4 tops of green onions, for garnish

Preheat oven to 350°F. Using a vegetable peeler or zester, cut 8 to 10 strips of only the outer orange portion of orange peel and reserve. Juice orange, reserving 1/4 cup juice. Heat the vegetable oil in medium saucepan over medium heat. Add onion, carrot, garlic, orange peel and herbs. Cook, stirring occasionally, until vegetables are lightly brown and wilted, about 5 minutes.

Add 1/4 cup of the raspberries, the reserved orange juice and the white wine. Increase heat to high and bring mixture to a boil. Boil, stirring occasionally, until mixture is reduced to about 2 Tbs., about 8 to 10 minutes. Add chicken broth. Bring mixture to a boil again. Reduce heat and simmer for 5 minutes. Turn off heat and set aside.

Note: Sauce at this stage can be prepared ahead of time. Cover and refrigerate until ready to finish.

Pat pork dry with paper towels. In a large, oven-proof skillet, heat the 1 Tbs. oil over high heat. While oil is heating, dust the pork evenly on both sides with flour, patting off any excess. When the oil is very hot, add pork medallions and cook until well-browned, about 3 minutes. Turn the medallions over, place the skillet in the preheated oven and cook until pork is just cooked through, about 6 to 7 minutes. Remove medallions to heatproof platter or serving plate, cover loosely with foil and keep warm while finishing sauce.

Strain the sauce into the same skillet in which the pork was cooked, pressing the solids through the strainer with the back of a spoon. Add any juices that may have collected on the platter. Bring to a boil over high heat. Continue to boil, stirring occasionally, until lightly thickened, about 6 to 8 minutes. Taste and season with salt and pepper, if desired.

Spoon 1 Tbs. of the sauce in the center of each of the warmed dinner plates. Place each pork medallion on top of the sauce. Top with 1 Tbs. sauce, about 2 Tbs. raspberries and a few strips of diagonally cut green onion tops. Serve at once.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 286, fat 11.1g, 38% calories from fat, cholesterol 53mg, protein 23.6g, carbohydrates 17.9g, fiber 4.6g, sugar 9.2g, sodium 552mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.6, Bread: 0.3, Lean meat: 0.5, Fat: 2.1, Sugar: 0.0, Very lean meat protein: 2.5

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