Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

562 Reviews 22 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Robin Seidel
Recipe by  Robin Seidel

“Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Share It

Reviews (562)

Rate This Recipe
fitforaqueenclothing.com
190

fitforaqueenclothing.com

I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added some dried rosemary with other herbs, I would have used fresh if I'd had it. I also used balsamic vinegar and loved the mellow flavor! Also I added 2 tbs.of cold butter to this finished sauce, I added it last by slowly whisking it in a pat at a time, it thickens the sauce and gives it that silky quality found in French cooking. Serve this over a bed of soft polenta and you have a restaurant quality dish to serve to guests!

MEGLANGFORD
163

MEGLANGFORD

I've made this recipe a couple times now, and it is always great! It's important to use boneless chops though. The sauce is perfect, and I've used both red wine and white wine vinegars. The sauce thickens more once it's off the heat, so follow the directions, then let it sit a few minutes, and it will be perfect for serving.

The Wildes
142

The Wildes

My husband and I made this tonight. We loved it. We made two changes. One was switching the white wine vinegar with balsamic vinegar. The second was instead of raspberry we used blackberry (since that's all we had). We've made this recipe before with no changes and enjoyed it...We made again with these changes and LOVED it this time.

More Reviews

Similar Recipes

Amazing Pork Chops in Cream Sauce
(126)

Amazing Pork Chops in Cream Sauce

Apple Cider Sauce and Pork Loin Chops
(115)

Apple Cider Sauce and Pork Loin Chops

Cream of Mushroom and Soy Sauce Pork Chops
(68)

Cream of Mushroom and Soy Sauce Pork Chops

Pork Chops in Red Sauce
(56)

Pork Chops in Red Sauce

Pork Chops with Tangy Honey Sauce
(28)

Pork Chops with Tangy Honey Sauce

Bacon Wrapped Pork Chops in Zesty Sauce
(25)

Bacon Wrapped Pork Chops in Zesty Sauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Amazing Pork Chops in Cream Sauce

>

next recipe:

Pork Chops with Sweet Mustard Sauce