why make this recipe
Raspberry Balsamic Pork Chops are a delightful mix of savory and sweet. This dish is perfect for family dinners, special occasions, or just when you want to impress your friends. The tangy raspberry balsamic marinade adds a rich flavor to the pork, making it juicy and tender. It’s a quick recipe that showcases the wonderful combination of pork and raspberries, ensuring a delicious meal that everyone will love.
how to make Raspberry Balsamic Pork Chops
Ingredients:
- 4 Pork Chops (boneless preferred)
- 1/3 cup raspberry balsamic vinegar
- 2 tablespoons water
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/2 tablespoon ground basil
- 1/2 teaspoon oregano
- 1 cup raspberries (fresh or frozen)
- 3/4 cup water
- 1/4 cup sugar
- 1 teaspoon raspberry balsamic vinegar
- 1/4 teaspoon chili flakes
Directions:
- Combine the marinade ingredients: raspberry balsamic vinegar, water, minced garlic, salt, pepper, olive oil, ground basil, and oregano. Mix until well combined.
- Pour the marinade over the pork chops and marinate in the fridge for at least an hour. You can also freeze the pork chops in a bag with the marinade for later use.
- For the raspberry sauce, combine sugar, water, and raspberries in a small pan over medium heat. Bring to a boil, then reduce to simmer.
- Add 1 teaspoon of raspberry balsamic vinegar and chili flakes to the sauce, cooking until it reduces in half.
- Grill the pork chops for 3-4 minutes on each side until the internal temperature reaches 150 degrees.
- Serve the pork chops topped with the raspberry sauce.
how to serve Raspberry Balsamic Pork Chops
To serve Raspberry Balsamic Pork Chops, place each chop on a plate and drizzle the raspberry sauce over the top. You can add a side of mashed potatoes or a fresh salad to complete the meal. Garnish with some extra raspberries or fresh herbs for a nice touch.
how to store Raspberry Balsamic Pork Chops
If you have leftover pork chops, let them cool completely and store them in an airtight container in the fridge for up to 3 days. You can also freeze cooked pork chops in a freezer-safe bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm up in the oven or microwave until heated through.
tips to make Raspberry Balsamic Pork Chops
- For extra flavor, marinate the pork chops overnight.
- Use a meat thermometer to ensure the pork reaches the right internal temperature.
- Swap out fresh raspberries for other fruits like blueberries or strawberries in the sauce if you prefer.
variation
You can try using bone-in pork chops for a bit more flavor. If you’re looking for a healthier option, consider grilling the pork instead of pan-searing it. Adding some chopped nuts like walnuts or pecans can also give a nice crunch to the dish.
FAQs
1. Can I use chicken instead of pork for this recipe?
Yes, chicken breasts or thighs can work well with the raspberry balsamic marinade and sauce.
2. How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry to thicken it up.
3. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the fridge until you are ready to use it.
Raspberry Balsamic Pork Chops
Ingredients
For the Marinade
- 1/3 cup raspberry balsamic vinegar
- 2 tablespoons water
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/2 tablespoon ground basil
- 1/2 teaspoon oregano
For the Raspberry Sauce
- 1 cup raspberries (fresh or frozen)
- 3/4 cup water
- 1/4 cup sugar
- 1 teaspoon raspberry balsamic vinegar
- 1/4 teaspoon chili flakes
Main Ingredients
- 4 Pork Chops (boneless preferred)
Instructions
Marinate the Pork Chops
- Combine the marinade ingredients: raspberry balsamic vinegar, water, minced garlic, salt, pepper, olive oil, ground basil, and oregano. Mix until well combined.
- Pour the marinade over the pork chops and marinate in the fridge for at least an hour. You can also freeze the pork chops in a bag with the marinade for later use.
Prepare the Raspberry Sauce
- In a small pan over medium heat, combine sugar, water, and raspberries. Bring to a boil, then reduce to simmer.
- Add 1 teaspoon of raspberry balsamic vinegar and chili flakes to the sauce, cooking until it reduces in half.
Cook the Pork Chops
- Grill the pork chops for 3-4 minutes on each side until the internal temperature reaches 150 degrees.
Serve
- Serve the pork chops topped with the raspberry sauce.