Pork Chops with Raspberry Sauce
Pork Chops with Raspberry Sauce might be just the main course you are searching for. One portion of this dish contains about 25g of protein, 14g of fat, and a total of 298 calories. This gluten free recipe serves 4 and costs $2.32 per serving. 606 people were glad they tried this recipe. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up pepper, dried sage, orange juice, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Similar recipes are Crock Pot Pork Chops with Raspberry Balsamic Chipotle Sauce, Raspberry Pork Chops, and Raspberry Pork Chops.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon butter
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried thyme, crushed
4 sprigs fresh thyme (optional)
1 tablespoon olive oil
2 tablespoons orange juice
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1/4 cup seedless raspberry jam
1/4 teaspoon salt
2 tablespoons white wine vinegar.jpg)
Equipment:
bowl
oven
frying pan
Cooking instruction summary:
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. 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. 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. Kitchen-Friendly View
Step by step:
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.
3. Remove from skillet and keep warm in preheated oven.
4. 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.
5. Garnish with sprigs of thyme.
Nutrition Information:
covered percent of daily need
