It's easy to make delicious raspberry balsamic pork chops (for 2)! Pan-seared chops are coated in a simple glaze and are ready in 25 minutes.
- ¼ cup raspberry jam
- 1 Tablespoon balsamic vinegar
- ¾ teaspoon minced garlic
- ¼ teaspoon dried thyme
- 1½ Tablespoons olive oil
- 2 1" thick pork chops (bone-in) approx. 6 ounces per chop
- salt and black pepper enough to season chops
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Place raspberry jam, balsamic vinegar, thyme and minced garlic in a small bowl. Stir until fully combined. Set aside while you cook pork chops.
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Pat pork chops dry with paper towels; season (both sides) with salt and pepper.
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Heat olive oil on medium-high heat in a skillet (cast iron if you have it). Once oil is very hot (but not smoking), add pork chops in a single layer. Oil should sizzle as they are added. Pan-sear the pork chops 4-5 minutes without moving them. Turn chops over; continue cooking (without moving them) for 4-5 minutes or until fully cooked through. Pork chops are fully cooked when they reach a safe internal temperature of 145°F. Transfer pork chops out of the skillet onto a plate. Cover with aluminum foil to keep them hot (while you cook the sauce).
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Turn heat down to medium-low. Stir raspberry sauce, then pour it into the hot skillet. Bring sauce to a simmer; let it cook 2-3 minutes, stirring sauce often. Place pork chops back into skillet. Spoon sauce over the top/sides of the pork chops to fully coat. Cook one minute until chops are fully glazed/hot.
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Serve immediately. Place a pork chop on a plate; spoon remaining sauce over the top. Serve with favorite side dishes and enjoy.