Very Berry Pork Chops Recipe -
Very Berry Pork Chops Recipe
  • READY IN 20 mins

Very Berry Pork Chops

Recipe by  

"Pork and fruit combinations appeal to kids' fondness of sweet flavors. Have little cooks help with measuring and stirring. Serve with oven baked potato wedges and corn."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    20 mins

    20 mins


  1. Heat oil in large skillet over medium-high heat. Add pork chops, cook and turn until browned, about 5 minutes per side. Reduce heat to low.
  2. In small bowl, stir together strawberry preserves, mustard and vinegar. Pour sauce over pork chops and cover the pan. Cook until sauce is thickened and pork chops are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C). To serve, spoon glaze over each chop.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2010

Followed the recipe exactly. I ended up making changes because I couldn't get the sauce to thicken so I added corn starch. This thickened the sauce. The next time I am going to replace the strawberry preserves with cranberry sauce with no mustard. My family and I enjoyed the recipie. The corn starch did not change the flavor.

Most Helpful Critical Review
Sep 16, 2009

I, too, ended up with a soupy sauce, instead of a glaze, that had an overpowering mustard taste in spite of using a scant measure of mustard and a heaping measure of strawberry jam. DH and young son liked it and chops were very tender, but I'll be removing this one from the recipe box.


14 Ratings

Jul 14, 2005

Wow!! I made this last night and it was outstanding! The berry glaze wasn't overpowering at all, it was just enough to compliment the pork chops nicely. It had a slightly tangy and sweet flavor to it. I will most definitely make this again! Next time I'm going to try it on chicken, I think it will turn out great. Very easy to prepare also. :)

May 10, 2005

This was great! Actually, I made a few small changes. I doubled the sauce recipe (but it ended up being too much, so the amount as written would be fine). I didn't have cider vinegar, so I used white, with a dash of balsamic vinegar and a dash of soy sauce to make up for the loss in flavor. Then, the vinegar smell as so strong that I added a tablespoon of sugar, just to cut the acidity a bit. Then I just followed the directions. It came out fantastically! I cooked it uncovered on low heat for about 20 minutes after adding sauce, but I was using really thick meat. It came out sweet and tangy and fruity ... similar to, but not the same as, sweet and sour sauce. It's less complex, but still excellent. Oh and ... I made this with boneless, skinless chicken breasts because that's what I had in the kitchen. My hubby has requested that it be added to the 'repeat' file lol! Definitely try this one!

Mar 26, 2010

This had a very different taste to it, but was really good. I had problems getting the sauce to thicken however.

Oct 11, 2005

I didn't care for this at all but gave it 2 stars because my hubby liked it. I thought the mustard was overpowering and I never got the glaze I was hoping for. It was soupy. I've made it twice with the last time leaving the mustard out completely and still got soup and no glaze. I don't plan on making this again.

Feb 08, 2010

I was an interesting taste but my family did not care for the sauce.

Apr 17, 2009

I have made this recipe many times and it's one of my favorites because the chops always turn out great and the recipe is so quick and easy. You can use any type of jam and any type of mustard - experiment and ennjoy.


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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