overview

This article shows an easy way to make Raspberry Balsamic Glazed Pork Chops. It uses simple steps and common ingredients. Read each section to make the dish and store leftovers.

introduction

This recipe pairs sweet raspberries with tangy balsamic for a shiny glaze on pork chops. The glaze is quick to make and gives the pork a bright flavor. You can make it on the stove in one skillet.

why make this recipe

It is fast and easy.
It uses few ingredients.
The glaze adds sweet and tangy flavor.
It looks nice on the plate for a weeknight or guests.

how to make Raspberry Balsamic Glazed Pork Chops

Follow the steps below. Cook the pork first, then make the glaze in the same skillet. Return the pork to coat it with the sauce. Finish with fresh raspberries or herbs if you like.

Ingredients :

4 boneless pork chops, about 1-inch thick
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup raspberry jam or preserves
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced
1 pint fresh raspberries (optional, for garnish)
Fresh thyme or parsley (optional, for garnish)

Directions :

Season the pork chops on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side until browned and cooked through. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the balsamic vinegar, raspberry jam, Dijon mustard, soy sauce, and minced garlic. Stir well to combine.
Cook the sauce, stirring frequently, until it begins to reduce and thicken, approximately 5-7 minutes.
Return the pork chops to the skillet, turning them to coat with the glaze. Continue to cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
Arrange the pork chops on serving plates, drizzle with the remaining glaze from the skillet, and garnish with fresh raspberries and thyme or parsley if desired.

how to serve Raspberry Balsamic Glazed Pork Chops

Serve the pork chops hot. Spoon extra glaze over the meat. Good side dishes are mashed potatoes, rice, roasted vegetables, or a simple green salad. Garnish with fresh raspberries and a sprig of thyme or parsley.

how to store Raspberry Balsamic Glazed Pork Chops

Cool the pork and glaze to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the oven until warm. Do not keep at room temperature for more than two hours.

tips to make Raspberry Balsamic Glazed Pork Chops

Pat pork chops dry before seasoning so they brown well.
Do not crowd the skillet. Cook in batches if needed.
If glaze is too thick, add a splash of water to loosen it.
Taste the glaze and adjust sweetness with a bit more jam or tang with more balsamic.
Use a meat thermometer. Pork is done at 145°F (63°C) for juicy chops.

variation (if any)

Use fresh or frozen raspberries in the glaze. Mash them and strain if you want a smooth sauce.
Swap Dijon with honey mustard for a sweeter glaze.
Add a pinch of red pepper flakes for a mild heat.
Use bone-in pork chops, but add a few extra minutes to the cooking time.

FAQs

Q: Can I use pork tenderloin instead of pork chops?
A: Yes. Slice the tenderloin into medallions and cook until they reach 145°F. Adjust cooking time as tenderloin is thinner.

Q: Can I make the glaze ahead of time?
A: Yes. Cool and store the glaze in the fridge for up to 4 days. Reheat gently and add to cooked pork.

Q: Is raspberry jam ok to use?
A: Yes. Raspberry jam or preserves work well and give a good sweet flavor to the glaze.

Q: Can I skip the soy sauce?
A: You can skip it, but soy sauce adds umami and depth. Try a splash of Worcestershire sauce as an alternative.

Q: How do I keep the glaze from burning?
A: Keep the heat at medium while reducing the sauce and stir often. If it gets too dark, lower the heat and add a little water.

Conclusion

For the full recipe details and photos, see Raspberry Balsamic Glazed Pork Chops.

Raspberry Balsamic Glazed Pork Chops

Author: kaoucheegmail-com
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A quick and easy recipe for pork chops glazed with a sweet and tangy raspberry balsamic sauce, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

4 boneless pork chops, about 1-inch thick
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup raspberry jam or preserves
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced
1 pint fresh raspberries (optional, for garnish)
Fresh thyme or parsley (optional, for garnish)

Instructions

Season the pork chops on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side until browned and cooked through. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the balsamic vinegar, raspberry jam, Dijon mustard, soy sauce, and minced garlic. Stir well to combine.
Cook the sauce, stirring frequently, until it begins to reduce and thicken, approximately 5-7 minutes.
Return the pork chops to the skillet, turning them to coat with the glaze. Continue to cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
Arrange the pork chops on serving plates, drizzle with the remaining glaze from the skillet, and garnish with fresh raspberries and thyme or parsley if desired.

Notes

Pat pork chops dry before seasoning to ensure they brown well. Cook in batches if necessary to avoid crowding the skillet.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 chop
Calories: 370
Sugar: 8g
Sodium: 450mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: pork chops, raspberry glaze, balsamic, quick dinner, easy recipe