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.

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE

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.

PORK CHOPS WITH RASPBERRY SAUCE

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.

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 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.

GLAZED PORK CHOPS

Steps:

• Preheat oven to 500 degrees F.
• In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
• Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
• When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.

JALAPEñO RASPBERRY GLAZE FOR PORK CHOPS RECIPE

Steps:

• Sprinkle pork chops with Seasoning Mix on both sides.
• Grill pork until done - about 4 minutes per side or until it reaches the internal temperature of 145F.
• Combine remaining ingredients in a saucepan; cook on medium heat 5 minutes or until sauce is reduced to glaze consistency, stirring occasionally.
• If you don't like much thyme, reduce the amount of thyme and increase jam from 1/4 to 1/2 cup.
• Before serving, spoon sauce evenly over chops while they are still hot.

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.

SMOKED PORK LOIN WITH RASPBERRY CHIPOTLE GLAZE

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

ROAST PORK LOIN WITH A BALSAMIC RASPBERRY GLAZE

Steps:

• Season the pork with salt and black pepper. Heat the canola oil in a pan large enough to sear the pork.
• Place the pork into the pan and sear on each side until golden. transfer to an oven-safe casserole dish.
• In a bowl combine the preserves, ginger, garlic, soy sauce and balsamic vinegar with a whisk.
• Spread the glaze over the pork and top with the chopped thyme. Add the grapes around the pork.
• Place in the oven uncovered and roast for approximately 1 hour 40 minutes or until a thermometer reads between 150-160 degrees.
• Once the pork is fully cooked, cover with foil and let it rest for 10 minutes before slicing.
• Serve sliced with some of the juice from the meat poured over.

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.

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE

Steps:

• For spice rub:
• Mix all ingredients in small bowl.
• For glaze:
• Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
• Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
• *Available at specialty foods stores and from tienda.com.