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Raspberry Porkchops


One more summer recipe as those berries go bad and we start fearing snow! This is a dinner I made for my friend's birthday and paired it with a delicious raspberry no-bake cheesecake, and it was a hit! It seems so fancy, but it was sooo easy!

Serves 6

Time to finish: 45 minutes

Ingredients:
  • Raspberry Sauce
    • 1/2 cup seedless raspberry jam or preserves
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon garlic, minced
    • 1/2 cup raspberries
  • Porkchops
    • 2 tablespoons olive oil
    • 6 boneless pork chops, 1 inch thick
    • 1 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon oregano
Directions:
  1. Heat your oven to 400 degrees.
  2. In a small saucepan, combine all sauce ingredients over low heat.
  3. Bring to a slow simmer and stir gently. Keep simmering on warm while the rest of the dish is prepared.
  4. In an oven-safe frying pan or a cast iron skillet, heat the olive oil over medium heat.
  5. In a small dish, sprinkle the pork with the garlic powder, paprika, and basil to lightly coat both sides.
  6. Place the pork loin in the frying pan and cook for 3 minutes on one side so that the pork is very slightly browned.
  7. Turn the pork over and remove from the burner.  Place the entire frying pan in the oven to bake at 400 degrees for 15 minutes or until the internal temperature of the pork reaches 145 degrees. 
    • Do not overcook.  
    • Do not cook until the pork is no longer pink. 
    • Going by the internal temperature will keep your food tender and perfectly juicy.
  8. Remove the pork from the oven and serve hot, covered with a drizzle of the raspberry balsamic sauce.
Extra Love:
  • Serve with a side of fresh corn, sliced from the cob and tossed in butter, salt, and pepper! The saltiness of the corn balances out the sweetness of the raspberry sauce.
  • I also paired with zoodles but that didn't over well. I recommend the corn and maybe some white rice or mashed potates
  • Add fresh raspberries to the final dish for extra raspberry pop!

"Go forth and cook with love!"
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