Pork Chops With Raspberry Glaze Recipes

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 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:

• Melt butter in large skillet over medium high heat. Add pork chops and cook 5 to 7 minutes on each side, or until browned.
• Mix jam, vinegar, mustard and orange zest in small bowl. Spoon evenly over pork chops.
• Lower heat and simmer uncovered until sauce is reduced to glaze consistency and chops are cooked through, approx 5-7 minutes. Turn chops occasionally.
• Spoon small amount of sauce onto center of each plate. Slice chops in thin slices. Place chops on top of sauce on plate in a fan shape. Drizzle with remaining sauce.

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:

• Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
• Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
• In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

Steps:

• Mix mustard, jam and vinegar until blended.
• Heat oil in large skillet on medium-high heat. Add chops; cook 3 to 4 min. on each side or until evenly browned.
• Spoon mustard mixture over chops. Bring to boil; cover. Simmer on medium-low heat 2 min. or until chops are done (145ºF) and sauce is heated through. Remove from heat. Let stand 3 min. before serving.

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:

• 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.