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Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky ruby-red fruit glaze made in the same skillet. Sear the bone-in chops until golden, simmer the balsamic-raspberry sauce until it thickens, then coat and heat through for sweet-savory shine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops (1 inch thick)
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
Raspberry glaze
  • 0.5 cup raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary, minced
  • 2 clove garlic, minced
  • 0.25 cup chicken broth
  • fresh raspberries and rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops with salt and pepper. Pat lightly so the seasoning adheres to the surface.
  2. Heat the olive oil in a skillet over medium-high heat, then sear the chops 4–5 minutes per side until golden. Set the chops aside once browned.
Make the raspberry balsamic glaze
  1. In the same pan, sauté the garlic for 30 seconds. Stir so it becomes fragrant without browning.
  2. Stir in the raspberry jam, balsamic vinegar, Dijon mustard, minced rosemary, and chicken broth. Scrape up any browned bits from the pan for flavor.
  3. Simmer the sauce for 3–4 minutes until it reduces to a glaze. It should look glossy and slightly thickened.
Coat, heat through, and garnish
  1. Return the pork chops to the pan and coat them with the raspberry glaze. Spoon sauce over the tops to fully cover.
  2. Cook for 2–3 minutes until the pork chops are heated through. The sauce will cling and look sticky on the surface.
  3. Garnish with fresh raspberries and rosemary, then serve. Add the raspberries right before plating for the best color.

Notes

Pro tip: keep the skillet at a steady medium-high so the chops brown quickly without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of chicken broth. Freezing is not recommended because the glaze can thin and the texture of the pork may soften. For a gluten-free option, check that your raspberry jam and Dijon mustard are certified gluten-free.