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Pork Chops with Raspberry Sauce
SUBMITTED BY:
Robin Seidel
PHOTO BY:
SQUEAKYLYNN
"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."
RECIPE RATING:
Read Reviews
(284)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
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DIRECTIONS
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.
FOOTNOTE
You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.
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REVIEWS
Reviewed on Oct. 28, 2005 by
special_k_in_fla
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special_k_in_fla
Oct. 28, 2005
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!
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27 users found this review helpful
I tried this a long time ago but never rated it. I made this with pork and once with chicken...
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Reviewed on Dec. 20, 2007 by
MEGLANGFORD
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MEGLANGFORD
Dec. 20, 2007
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.
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11 users found this review helpful
I've made this recipe a couple times now, and it is always great! It's important to use...
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Reviewed on Oct. 21, 2007 by The Wildes
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The Wildes
Oct. 21, 2007
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.
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9 users found this review helpful
My husband and I made this tonight. We loved it. We made two changes. One was switching the...
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Reviewed on Feb. 8, 2006 by
SQUEAKYLYNN
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SQUEAKYLYNN
Feb. 8, 2006
This was delicious and I WILL be doing it again. I used homemade orange juice with mandarin oranges and added a little of the pulp as well. Excellent flavor. Good idea to double the sauce for 4 chops.
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8 users found this review helpful
This was delicious and I WILL be doing it again. I used homemade orange juice with mandarin...
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Reviewed on Apr. 18, 2007 by
Jennifer C.
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Jennifer C.
Apr. 18, 2007
This was a fast dinner and was loved by all. I would make it for company, for sure! I grilled 6 bone-in thinner pork chops (had to make a little extra of the rub) - they had great flavor! I reduced my sauce a little too much, so watch that - it does thicken up upon cooling. Also, had no need for the olive oil, but used some butter in the sauce. I made 1 1/2 times the original recipe for the sauce & would like to just double it next time. Oh, and the only different ingredient I used was my favorite vinegar: White Balsamic Raspberry Blush Vinegar - My favorite (I could drink it! Well, maybe not). Served with mashed potatoes & sauteed baby zucchini(so cute on the plate!) - an excellent dinner!
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6 users found this review helpful
This was a fast dinner and was loved by all. I would make it for company, for sure! I grilled...
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Reviewed on Feb. 17, 2006 by
Janett
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Janett
Feb. 17, 2006
I thought these were very good, nice and juicy and the sauce was good, also. I made as directed, but doubled the sauce, as many reviews suggested. I didn't double the vinegar, though, I used only 3 TBSP...this was still a bit too much, I think. When tasting the sauce while cooking, I wondered how I could 'sweeten' it up a bit, and added a little more orange juice and just a little cornstarch to thicken. It tasted sooooo much better with the chops rather than by itself. I will definitely make this again soon, just reducing the amount of vinegar next time. One more thing, I didn't really think it was necessary to keep the chops warm in the oven while making the sauce, I was afraid it would dry them out, I just put them on a plate and covered them tightly with foil, this worked out fine. Very good recipe!
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6 users found this review helpful
I thought these were very good, nice and juicy and the sauce was good, also. I made as...
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Reviewed on Apr. 12, 2004 by caolml
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caolml
Apr. 12, 2004
I cooked this tonight for dinner and it was a success! As another reviewer suggested, I covered my pork chops (I used boneless chops) while they were in the pan. Also, I thought the sauce tasted better on the chops than it did when I tried it plain. It was great with roasted potatoes.
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6 users found this review helpful
I cooked this tonight for dinner and it was a success! As another reviewer suggested, I...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Unique and tasty! This recipe was very different than any pork recipe I have had, but very delicious. I did add garlic powder to the sage and thyme mix. Also, the raspberry sauce was a little sweet for us, so I added 2t soy sauce to cut the sweetness, but I don't believe it compromised the taste.It was very very good. Our thanks to coppertopped!We will make this again and again.
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6 users found this review helpful
Unique and tasty! This recipe was very different than any pork recipe I have had, but very...
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Reviewed on Dec. 12, 2007 by
Nicole
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Nicole
Dec. 12, 2007
The pork chops in this sauce is amazing. I doubled the sauce, and added 2 Tbsp of butter at the end. I served it with french green beans and roasted red skin potatoes.
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5 users found this review helpful
The pork chops in this sauce is amazing. I doubled the sauce, and added 2 Tbsp of butter at...
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