Fast Raspberry Pork Chops Recipes

Steps:

• Melt butter in a large skillet, add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. , Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half of the original volume. , Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage.

Steps:

• Melt butter in large skillet on medium-high heat. Add chops; cook 5 to 7 min. on each side or until browned on both sides.
• Mix remaining ingredients until blended; spoon over chops.
• Cook 5 min. or until sauce is thickened and chops are done (145ºF), turning chops occasionally. Remove from heat. Let stand 3 min. before serving.

Steps:

• 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.

Steps:

• Melt butter in large skillet on medium-high heat.
• Add chops, cook 7 to 9 minutes on each side or until cooked through.
• Meanwhile, combine remaining ingredients in a saucepan.
• Cook, stirring occasionally, on medium heat for 5 minutes or until sauce is reduced to glaze consistency.
• Spoon evenly over chops just before serving.

Steps:

• Preheat oven to 200 degrees.
• 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.