Honey Raspberry Pan Fried Pork Chops. A 30 minute meal that impresses. Juicy seared pork chops pair beautifully with an easy to make, sweet and sour raspberry pan sauce.
Honey Raspberry Pan Fried Pork Chops
This pan fried pork chops recipe was inspired by my Blueberry Balsamic Pork Chops recipe. That recipe has been so popular both on this website and in my new cookbook.
The inspiration for this recipe comes from my Blueberry Balsamic Pork Chops.
I was looking for a similar sweet and sour type flavour combination for this recipe to quickly use some raspberries that I had on hand.
Raspberries are a particular favourite of mine. However, many times they can taste quite tart and sharp. I wanted to add a little lemon juice as well which helps to preserve the bright red color of the berries in my experience.
All that tart flavour would need some balancing sweetness. So with a little organic clover honey on hand too, this quick, sweet and savory pan sauce came together in no time.
There were a few surprised looks when I brought the bright red raspberry sauce to the table to serve with the quickly pan fried pork chops. Skepticism was quickly put aside and cleaned plates left the final endorsement for this quick and easy weekday recipe.
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Honey Raspberry Pan Fried Pork Chops
Juicy, seared pork chops with an easy to make sweet and sour raspberry pan sauce.
Ingredients
- 8 pork chops, centre loin or rib loin, boneless
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to season
- ½ cup white wine (or substitute chicken stock)
- ½ tsp thyme
- ¼ tsp freshly grated nutmeg
- 2 tablespoons white wine vinegar, or white balsamic vinegar
- 1 cup raspberries, fresh or frozen
- 3 tablespoons honey
- 3 tablespoons lemon juice
- 3 tablespoons butter
- 1 tsp corn starch
- 1 ounce water
Instructions
- Season the pork chops with salt and pepper.
- Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. (or grill them on a gas or charcoal grill) Hold the pork chops in a warm oven.
- Add the raspberries, vinegar, wine (or stock), thyme, nutmeg and honey. Simmer to reduce the volume of the sauce by half. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens. Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.
- If your raspberries are particularly juicy and especially when using frozen berries, you can thicken the sauce slightly if necessary by adding a slurry at the end made by dissolving together 1 tsp corn starch and 1 ounce cold water.
- When using grilled pork chops instead of pan-fried just begin the sauce by lightly sauteing the garlic, then add the other ingredients as directed.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 486Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 129mgSodium 204mgCarbohydrates 10gFiber 1gSugar 8gProtein 40g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.