Pork Chops With Raspberry Glaze Food

RASPBERRY-GLAZED PORK CHOPS

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.

FAST RASPBERRY PORK CHOPS

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.

PORK CHOPS WITH GLAZE

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

RASPBERRY-GLAZED PORK CHOPS

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.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• In a medium 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).
• In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over clean pork chops.
• Cook pork chops on oiled George Forman Grill for 8-10 minutes.
• Spoon sauce in a pool onto a serving plate, and top with pork chops.
• Garnish with sprigs of thyme.

PORK CHOPS WITH RASPBERRY GLAZE

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.

RASPBERRY BALSAMIC SMOKED PORK CHOPS

Steps:

• Preheat oven to 425°. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, toss bread crumbs with pecans., Coat pork chops with flour; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help adhere. Place on a baking sheet coated with cooking spray., Bake until golden brown, 15-20 minutes. Meanwhile, place remaining ingredients in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 6-8 minutes. Serve with chops.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

PORK CHOPS WITH RASPBERRY SAUCE

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.