These raspberry glazed pork chops are a tasty treat! The sweet and tangy raspberry sauce gives each chop a delightful flavor that’s hard to resist.
Cooking these makes me feel like a chef! I love serving them with mashed potatoes, and let’s be real — extra sauce is a must. Who doesn’t want to get a little messy? 😉
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for flavor and moisture, but boneless will work too. If you’re looking for a lower-fat option, use lean cuts like pork loin chops.
Olive Oil: Extra virgin is great, but if you’re out, any cooking oil works. Canola or vegetable oil are fine substitutes.
Fresh Raspberries: If fresh raspberries aren’t available, frozen ones can be used. Just remember to thaw and drain excess liquid before adding them to the sauce.
Raspberry Jam: If you’re out of raspberry jam, try using any fruit preserves you have on hand like blackberry or peach, or make a quick sauce with sugar and blended berries.
Balsamic Vinegar: This adds depth to the glaze. If you don’t have it, red wine vinegar or apple cider vinegar can be good alternatives but may change the flavor slightly.
How Do You Achieve Perfectly Cooked Pork Chops?
Searing pork chops is key for flavor and moisture. Be sure not to overcrowd the pan, which can cause steaming instead of searing. Here’s how:
- Heat your skillet well before adding the chops. It should sizzle when the meat hits the pan.
- Cook for 4-5 minutes on each side without moving them, which helps form a nice crust.
- Use a meat thermometer: Pork should reach an internal temperature of 145°F for optimal juiciness.
- Let them rest after cooking for about 5 minutes before serving. This helps retain juices!
Raspberry Glazed Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup fresh raspberries
- 1/4 cup raspberry jam or preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
- Optional: fresh raspberries for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 15-20 minutes to cook. In total, you’re looking at roughly 30 minutes from start to finish. It’s a quick yet impressive meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by seasoning the pork chops generously on both sides with salt and black pepper. This will enhance the flavor of the meat.
2. Sear the Chops:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops. Sear them for about 4-5 minutes on each side, or until they are nicely browned and cooked through. When done, remove the pork chops from the skillet and set them aside, keeping them warm.
3. Make the Raspberry Sauce:
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté it for about 30 seconds until fragrant. Be careful not to burn it!
4. Combine the Ingredients:
Add fresh raspberries, raspberry jam, balsamic vinegar, soy sauce, Dijon mustard, and thyme leaves to the skillet. Stir well to combine all the ingredients.
5. Thicken the Sauce:
Cook the sauce for 5-7 minutes, stirring occasionally. You’ll want it to thicken slightly, and the raspberries should start to break down, creating a beautiful glaze.
6. Glaze the Chops:
Return the pork chops to the skillet, and spoon the raspberry glaze over them. Let the chops warm in the sauce for 1-2 minutes, allowing them to absorb the delicious flavors.
7. Serve and Enjoy:
Transfer the pork chops to a serving plate. Spoon extra glaze over the top and garnish with fresh thyme sprigs and additional fresh raspberries if desired. Serve immediately, and enjoy your elegant meal!
This raspberry glaze offers a perfect balance of sweetness and tang, elevating simple pork chops into a delightful dish that is sure to impress!
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but be sure to thaw them completely before cooking. The best way to thaw is to place them in the refrigerator overnight or use the defrost setting on your microwave. Pat them dry before seasoning and cooking.
What Can I Substitute for Raspberry Jam?
If you don’t have raspberry jam, you can use other fruit preserves like blackberry, strawberry, or even apricot jam. Just keep in mind that it may slightly alter the flavor of the glaze.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, making sure to add a splash of water or broth to maintain moisture.
Can I Make This Sauce Ahead of Time?
Absolutely! You can prepare the raspberry sauce in advance and store it in the refrigerator for up to 3 days. When you’re ready to serve, just warm it up in a skillet and add the seared pork chops to heat them through.
