Reviewed: Sep. 11, 2008

This recipe is simple and the sauce is scrumptious. We bought thickish pork loin chops so it took more like 20 minutes to cook them. Otherwise, perfect.

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Damon

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Reviewed: Sep. 4, 2008

This recipe was great, I have made it several time for company always to rave reviews. I changed two things. 1)instead of using chops I used whole pork tenderloin(s), seared them as called for in the recipie, then finished cooking in the oven. While the tenderloin was resting I made the berry sauce. Slice the tenderloin on a bias, and drizzle the sauce over it makes a beautiful presentation. 2) I have used all different kind of berry jams, whatever I have had on hand, always seedless though. Blackberry, raspberry, blueberry, even some boysenberry that was part of a giftbasket I got.

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melrod333

Cooking Level: Expert

Home Town: Raynham, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Sep. 2, 2008

Based on other reviews, I made the sauce with balsamic vinegar but I think I will use white vinegar next time or omit it altogether as I thought it had a little too much of a vinegar bite to it. But the sauce tasted really great otherwise. I will just have to modify it to our liking. Thanks for a great recipe! Second time I made this I did use white vinegar and it was great. I made the meal with chicken breasts instead though and my husband said he liked it more than the pork. Both are great though!

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Nicole

Cooking Level: Beginning

Home Town: Collegeville, Pennsylvania, USA

Living In: Auburn, Pennsylvania, USA

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Reviewed: Aug. 29, 2008

Delicious for adults, but my kids don't like it. I used substituted balsamic vinegar for the white wine vinegar.

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li-hing lilikoi

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

Nothing exceptional. It was tasty though. I think the chops may have tasted better if they are simmered in the sauce for a while then served with sauce on top.

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 10, 2008

This was amazing! I cut thin chops from a pork loin, seasoned well with thyme/sage. followed advice to use tblspn more preserves, then I used 2 tblspn oj and 1 tblspn balsamic vinegar (husband doesn't care for vinegar taste) and it was perfect. sauce cooked down nice.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 30, 2008

Sauce was very good but The pork didn't hold the flavor.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

This is good but the sauce is a pain. If it starts to cool down it's just how it began- jam like. There must be a better way to make raspberry sauce. Putting that aside we eat this often. I serve with a rice dish & carrots. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 13, 2008

Okay, I DID change this recipe up quite a bit, only because I've made a similar dish before - using a turkey tenderloin & then I saw this recipe using pork and wanted to give it a try. We did have raspberry preserves, but I had some apricot preserves that needed to be finished up; so I used that; and let me tell you - the apricot preserves is AMAZING with the pork! Oh, and the only other change I made was that I used grapefruit juice instead of orange juice (I was out)...the herb/rub blend is very tasty, compliments the pork and the sauce well. :)

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CookinginFL

Cooking Level: Expert

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Reviewed: Jul. 11, 2008

Delicious. The chops would have been fine even without the sauce... You can substitute pineapple juice for orange juice and it still tastes great. The only thing I will change when I make this recipe again is to lower the butter and olive oil a bit -- the chops and sauce were just a bit on the oily side. But only just a bit.

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sparklefrog

Cooking Level: Beginning

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Reviewed: Jun. 24, 2008

HELPFUL TIPS NOT MENTIONED: I'm giving this 5* for the raspberry sauce, which I think you have to add a T more raspberry to for it to not only taste perfect, but to drown out the wine & create the perfect thickness! I just wanted to say that this sauce goes great with another amazing dish from this site ("Pistachio Crusted Chicken"). If you haven't tried nuts and chicken before, this is the best!!! We also like to serve this dish with mashed potatoes since everyone wants a reason to use more sauce! I HAVE made this recipe as state several times, and each time my husband says not to make it with pork again and rather eat it with chicken. I agree, so I fry some seasoned chicken until browned then add the sauce! Give it a whirl, you'll thank me!!!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

Yum! These are so good. The combination of pork and fruit is so good! Definitely a keeper. Thanks!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jun. 12, 2008

This is my favorite pork chop recipe of all time. I have made it many times. One thing I have found that adds a little bit more flavor, is using balsamic vinegar rather then the white wine vinegar. And also, I like to make just a bit more sauce, because nobody can seem to get enough of it. I highly recommend trying this one, it is awesome! Another thing though, the sauce must be prepared in the same pan as the pork chops with all the fat drippings and spices still crusted on the bottom of the pan. It really makes a difference. It sort of ties the sauce to the meat in a way.

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Av8er

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Reviewed: Jun. 1, 2008

You know you've got a great recipe when your 4 year old says he loves it! This was delicious! I doubled the rub and the sauce. It was fast and easy and tasted great!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 30, 2008

This was WAY easier and tastier than I previously anticipated! The porkchops came out very juicy, and the herbs were very complimentary, to the meat as with the raspberry sauce. I actually made the raspberry sauce for a topper on pancakes recently which my husband had suggested to me would be good, and it was!! Fabulous, easy recipe. Thank you!

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HollyHellion

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Traverse City, Michigan, USA

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Reviewed: May 30, 2008

This is a simple and delicious pork recipe, using items I keep on hand. I love raspberry jam, but it just didn't seem like it went with the pork that well. Then again I always make chicken with a raspberry sauce. I also served with with steamed white rice to soak up some of the excess sauce on the plate. I will definitely make it again, but I will try it with other jams.

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afwife03

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Reviewed: May 23, 2008

Fantastic recipe. Easy to make and tastes gourmet! Thanks!

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khoward

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Reviewed: May 21, 2008

this was really good! I didn't have white wine vinegar so I used half white wine and half vinegar. also used pinapple orange juice instead of orange, it's what I had. very yummy and easy though, I will definitely make this again!

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TMixon

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: May 15, 2008

I just cooked this a couple hours ago for the first time. As soon as my boyfriend bit into it he practically screamed, "Wow this is really good!" I almost thought he was being sarcastic he was so excited. :P I didn't think it was DELICIOUS, but I really enjoyed it, and would like to try it again, especially with chicken. I also didn't get my sauce to thicken up very much, but that is definitely my fault and I know what I did wrong. Thanks for the recipe. =)

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krikimm

Cooking Level: Beginning

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Reviewed: May 12, 2008

This was my first attempt at cooking pork, and I'm very glad this was the recipe I picked. My boyfriend said it was the best thing we've eaten all semester! I used thin-sliced boneless pork chops, garlic infused red wine vinegar instead of white, and served it with rice pilaf and rosemary carrots. This will definitely become a staple in our house. :)

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lindserina

Cooking Level: Intermediate

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Pork Chops with Raspberry Sauce

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