Raspberry Balsamic Glazed Pork Chops
Make these Raspberry Balsamic Glazed Pork Chops for an easy flavorful dinner. Pan fried bone-in pork chops with a raspberry balsamic glaze.
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Table of Contents
PAN FRY BONE-IN PORK CHOPS
These pork chops are fried to perfection and served slathered with a sticky raspberry glaze. So tender, flavorful and inexpensive. This is the perfect quick weeknight dinner recipe.
INGREDIENT OPTIONS:
- You can use boneless pork chops. Adjust the cooking time as boneless chops take less time to cook.
- Swap a different flavor of jam to fit your preferences. Blueberry, apricot or apple jam would all taste great with pork chops.
- The balsamic vinegar can be swapped for apple cider vinegar, apple cider or fresh squeezed orange juice.
HOW TO MAKE TENDER PORK CHOPS:
A quick cooking method and ensuring that the chops are not overcooked will make tender pork chops. Letting the chops rest for a few minutes before serving will help too.
STORAGE INSTRUCTIONS:
Leftovers can be stored in the refrigerator for 3-4 days.
WHAT TO SERVE WITH PORK CHOPS:
BROCCOLI SALAD – STRAWBERRY SPINACH SALAD – PARMESAN POTATO STACKS
MORE PORK CHOP RECIPES:
CROCKPOT RANCH PORK CHOPS – BBQ PORK CHOPS – BAKED RANCH PORK CHOPS
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RASPBERRY BALSAMIC GLAZED PORK CHOPS
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 4 Bone-in Pork Chops 1-inch Thick
- Salt/Pepper - to taste
- ½ Cup Raspberry Preserves
- 2 Tablespoons Balsamic Vinegar
- ½ Teaspoon Thyme
- 1 Teaspoon 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, balsamic vinegar, thyme, and minced garlic.
- Remove pork chops from skillet and set aside.
- Reduce heat to medium then pour raspberry mixture into skillet and bring to a simmer. Simmer 2-3 minutes stirring frequently.
- Return pork chops to skillet and cook 1 minute per side until they are glazed.
- Serve hot with extra raspberry glaze on top.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I made this using some homemade blackberry preserves I had on hand instead of raspberry and it was fabulous. Took your serving suggestion for the Parmesan potato stacks and we loved those too. Added a simple salad of spinach and arugula with a sprinkling of the and a vinaigrette made with a little more of the preserves. I’d definitely do it again. 😋 Thanks for sharing!!
Sounds fantastic!