Makes 4 servings.

1 pint Red Dog strawberries, remove stems and slice berries
2-3 sprigs rosemary
2-3 Tablespoons balsamic vinegar
1 Tablespoons honey
2 tablespoons plus 1 tablespoon unsalted butter
2-3 Red Dog garlic scapes, chopped
4 thinly sliced boneless pork chops

In a medium saucepan, mix together strawberries, vinegar, honey and rosemary. Bubble gently and stir until strawberries begin to break down and sauce becomes syrupy.

Remove from heat and set aside. Season to taste adding additional vinegar and honey if necessary. (The sweetness of balsamic can vary widely – and so can one’s preference for sweetness.)

Heat 2 tablespoons butter in a cast iron or other large fry pan. When foaming, add pork chops and brown on each side until golden and interior temperature reaches 150 degrees. Remove chops to a plate and keep warm.

In the fry pan, melt 1 Tablespoon butter over medium heat. Add the garlic scapes and sauté until softened, about 3-4 minutes.

Remove the rosemary from the sauce and discard. Spoon sauce into fry pan and stir to combine and heat through with the scapes. Pour sauce over pork chops to serve.