This easy pan-seared pork chop recipe gets a sweet-tangy raspberry balsamic glaze. It cooks fast and gives a nice dinner any night of the week.

introduction

This recipe makes juicy pork chops with a glossy raspberry balsamic sauce. The glaze is quick to make and it sticks to the meat. Try it when you want a simple but special meal. You can also pair it with a light dessert like a creamy raspberry cheesecake smoothie for a fruity finish.

why make this recipe

It cooks fast — about 20 minutes.
The glaze adds sweet, tart, and savory notes.
You need few pantry ingredients.
It looks nice for guests but feels easy to make.

how to make Raspberry Balsamic Glazed Pork Chops

Follow these clear steps below. Work on medium heat and watch the sauce so it does not burn.

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.
Garnish with fresh raspberries and thyme or parsley if desired.

how to serve Raspberry Balsamic Glazed Pork Chops

Serve the chops warm with the glaze spooned over each piece. Good sides:

Mashed potatoes or rice
Roasted vegetables such as carrots or Brussels sprouts (try honey balsamic roasted carrots for a match) honey balsamic roasted carrots recipe
A simple green salad

how to store Raspberry Balsamic Glazed Pork Chops

Cool to room temperature within two hours.
Store in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over low heat until hot, spooning sauce over the chops.
You can freeze cooked chops for up to 2 months. Thaw in the fridge before reheating.

tips to make Raspberry Balsamic Glazed Pork Chops

Pat pork dry with paper towel so it browns well.
Do not crowd the pan; cook in batches if needed.
Use low to medium heat for the sauce so it reduces without burning.
Taste the glaze and add a little salt or a pinch of sugar if needed.
For extra fresh fruit flavor, stir a few fresh raspberries into the glaze at the end.
If you like more texture, serve with crispy sides like crispy honey balsamic brussels sprouts.

variation (if any)

Use frozen raspberry preserves if fresh raspberries are not available.
Swap Dijon for whole grain mustard for a different texture.
Try bone-in pork chops; add a few minutes to the cooking time.
For a spicy kick, add a pinch of red pepper flakes to the sauce.

FAQs

Q: Can I use pork tenderloin instead of pork chops?
A: Yes. Slice the tenderloin into 1-inch medallions and sear them. Watch the cooking time; they cook faster.

Q: Is the raspberry jam necessary?
A: The jam adds body and sweetness. You can use fresh raspberries and a little sugar, but jam makes the glaze thicker and shinier.

Q: How do I know pork chops are done?
A: Use a meat thermometer. Pork is safe at 145°F (63°C). Let the meat rest a few minutes before serving.

Q: Can I make the sauce ahead?
A: Yes. Make the glaze up to two days ahead and store in the fridge. Reheat gently and add a splash of water if too thick.

Conclusion

For a tested version and extra notes, see the full Raspberry Balsamic Glazed Pork Chops recipe on Wonky Wonderful: Raspberry Balsamic Glazed Pork Chops.

Raspberry Balsamic Glazed Pork Chops

Print Recipe

Juicy pork chops coated in a sweet-tangy raspberry balsamic glaze, perfect for a quick weeknight meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Seared
Cuisine: American
Diet: None

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. Garnish with fresh raspberries and thyme or parsley if desired.

Notes

Pat pork dry with paper towel for better browning. Use low to medium heat for the sauce to avoid burning.

Nutrition

Serving Size: 1 chop
Calories: 400
Sugar: 8g
Sodium: 500mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 75mg

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