Pork Chops with Raspberry Sauce
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 cant wait to have it again.
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 cant wait to have it again.
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon orange juice
- 1 tablespoon white wine vinegar
- 1-1/2 teaspoons olive oil
- 1-1/2 teaspoons butter
- 1/4 teaspoon dried thyme crushed
- 1/4 teaspoon dried sage crushed
- 2 (4 ounce) boneless pork loin chops
- 2 tablespoons seedless raspberry jam
- 2 sprigs fresh thyme (optional)
- Carbohydrate 5.28453807101921 g
- Cholesterol 0 mg
- Fat 0.0204855248389249 g
- Fiber 0.117075462126039 g
- Protein 0.0627819651339685 g
- Saturated Fat 0.00546179887801221 g
- Serving Size 1 1 serving (18g)
- Sodium 2.45595512639206 mg
- Sugar 5.16746260889318 g
- Trans Fat 0.00685146234010351 g
- Calories 23 calories
Step-by-step
- 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.
Searing lean boneless pork loin chops at a high heat while simultaneously managing a fruit-based reduction requires precise chronological execution. Lean protein cooks through rapidly in a skillet, meaning the meat often finishes sitting in the 200 degree Fahrenheit oven long before the pan sauce reduces properly. Mastering this dish depends entirely on understanding how quickly seedless jam breaks down with vinegar and citrus juice without burning the residual fond.
Combining butter and olive oil in a nonstick skillet prevents the dairy solids from scorching while still providing adequate fat for browning the surface proteins. Crushing dried thyme and sage between the fingertips before seasoning releases essential oils trapped in the dried leaves, which otherwise remain stubbornly intact during a standard four-minute sear. Rubbing these aromatics directly into the meat ensures they adhere through the flipping process.
Deglazing the pan requires rapid stirring once the raspberry jam hits the hot skillet alongside the orange juice and white wine vinegar. Acid breaks down the sugar molecules in the jam, preventing the reduction from turning into an unmanageable caramel. Testing the sauce by dragging a spoon through the center of the liquid verifies when the reduction reaches the desired coating consistency before it cools and thickens further.
Home cooks managing gluten restrictions or dairy allergies can safely execute this preparation without altering the primary flavor profile. Substituting clarified butter or a neutral vegetable oil for the standard butter maintains the high heat threshold required for the meat. Raspberry jam naturally contains no gluten, making the pan sauce inherently safe for restricted diets without requiring commercial thickeners.
