RASPBERRY PORK CHOPS RECIPES

Steps:

• In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. , Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops.

Steps:

• Preheat the oven to 375 degrees F. 
• Put the potatoes and Brussels sprouts onto a large sheet pan and toss with enough olive oil to coat. Season generously with salt and pepper. Roast for 15 minutes while you sear the pork chops. 
• Add about 1 TBSP olive oil to a large, heavy skillet set over med-high heat. Season the pork chops very generously on all sides with salt and pepper. Sear them (I do two at a time) until very crusty and brown on both sides; about 2 minutes per side. 
• In a small bowl, stir together the raspberry preserves/spread, the balsamic, and the Dijon until smooth. Season with a little salt and pepper, if you like. 
• Transfer the seared chops to the sheet pan with the veggies, just lay them right on top. Their fat and juices will drip down onto the veggies (which act as a natural roasting rack) and it will flavor them beautifully. Continue roasting until the pork is just done in the center; 20 minutes is exactly right for me, every time. During the last 6 to 8 minutes of roasting, spoon/brush some of the raspberry/balsamic glaze onto each chop. You can save any remaining for serving, if you like. 
• If the veggies aren’t done when the chops are, just transfer the chops to a cutting board/tray to rest while the veggies finish cooking. Allow the chops to rest for about 8 minutes before serving, so the juices can redistribute evenly throughout the meat.