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Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky ruby-red fruit glaze made from raspberry jam, balsamic vinegar, and Dijon mustard. Pan-seared pork stays juicy, then gets coated and warmed in the reduced sauce for a sweet-savory finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pork chops (bone-in)
  • 4 count bone-in pork chops (1 inch thick)
seasoning
  • 0.25 Salt and pepper to taste
pan searing
  • 2 tbsp olive oil
raspberry glaze
  • 0.5 cup raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary, minced
  • 2 clove garlic, minced
  • 0.25 cup chicken broth
garnish
  • 1 Fresh raspberries and rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops with salt and pepper. Pat lightly so seasoning clings to the surface.
  2. Heat the olive oil in a skillet over medium-high heat, then sear the chops for 4–5 minutes per side until golden. Transfer to a plate or bowl to rest while you make the glaze.
Make the raspberry balsamic glaze
  1. In the same pan, sauté the garlic for 30 seconds. Stir to prevent scorching and keep the aroma fragrant.
  2. Stir in the raspberry jam, balsamic vinegar, Dijon mustard, minced rosemary, and chicken broth. Scrape up any browned bits so they blend into the sauce.
  3. Simmer for 3–4 minutes until the sauce reduces to a glaze. Look for a thicker, glossy consistency that coats the back of a spoon.
Glaze and finish
  1. Return the pork chops to the pan and coat them in the raspberry glaze. Spoon sauce over the top so the surface turns jewel-toned and sticky.
  2. Cook for 2–3 minutes until the pork chops are heated through. Keep the simmer gentle so the glaze stays glossy.
  3. Garnish with fresh raspberries and rosemary and serve. Add the garnish right before plating for the freshest color and aroma.

Notes

Pro tip: reduce the glaze just until it turns thick and glossy—if it gets too dark, lower the heat and add a splash of chicken broth to loosen it. Store leftovers in a sealed container in the fridge for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the glaze can thin when thawed. For a gluten-free swap, verify the Dijon mustard and jam are labeled gluten-free.