Pork Chops with Raspberry Sauce
Yield
servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
raspberry jam
|
*
|
| 1 | tablespoon |
raspberry vinegar
|
|
| 1 | pound |
pork chops
boneless, fast-fry |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
shallots
finely chopped |
*
|
| ⅓ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
raspberry jam
|
*
|
| 15 | ml |
raspberry vinegar
|
|
| 453.6 | g |
pork chops
boneless, fast-fry |
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
shallots
finely chopped |
*
|
| 79 | ml |
chicken broth
|
|
Directions
Put jam in small glass measuring cup.
Microwave at HIGH for about 20 to 30 seconds or until melted.
Strain to remove seeds.
Stir in vinegar and set aside.
Lightly sprinkle both sides of pork chops with salt and pepper.
In large heavy frypan, heat butter and oil over medium-high heat.
Add chops and sauté for about 3½ minutes or until cooked, turning once.
Transfer chops to serving platter; keep warm.
Drain off all but 1 tablespoon fat from frypan.
Reduce heat to medium- low and add shallot to frypan; sauté for about 1 minute.
Stir in stock and boil for about 2 minutes or until slightly reduced, stirring and scraping browned bits from bottom of pan.
Drain any juices from pork chops into frypan.
Stir in raspberry jam mixture, simmer for 2 to 3 minutes or until slightly thickened.
Add salt and pepper to taste. Pour over pork chops.
