As I continue to learn Finnish on Duolingo, I find myself wanting to connect more to that part of my heritage. I remember my Mom making pannukakku (a Finnish oven pancake), which was served with jam, and I immediately started to crave raspberries. Raspberries + the meat on sale this week = these raspberry pork chops. Thankfully, I didn’t have to look too far before finding a recipe on wonkywonderful that fit exactly what I had in mind.
It may sound like an odd combination, especially when you add balsamic vinegar to the equation, but it is delicious. I found myself salivating for more just thirty minutes after finishing the meal. I was no longer hungry, but they just tasted that good.
Raspberry Pork Chops
Ingredients
- 2 Tablespoons Olive Oil
- 4 Bone-in Pork Chops (1-inch Thick)
- Salt/Pepper – to taste
- ½ Cup Raspberry Preserves or Jam
- 2 Tablespoons Balsamic Vinegar
- ½ Teaspoon Thyme
- 2 Teaspoons Minced Garlic
Instructions
- Heat olive oil in a large cast iron or non-stick skillet over medium-high heat.
- Season pork chops with salt and pepper to taste.
- Fry pork chops for 4-5 minutes per side or until just under internal temp of 145 degrees F.
- In a small bowl combine raspberry preserves/jam, balsamic vinegar, thyme, and minced garlic.
- Remove the pork chops from the skillet; set aside.
- Reduce heat to medium then pour raspberry mixture into skillet. Bring to a simmer and allow it to thicken for 2-3 minutes stirring frequently.
- Return the pork chops to skillet and cook 1 minute per side until they are glazed.
- Serve hot with extra raspberry glaze on top.
Enjoy!