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Honey Raspberry Pan Fried Pork Chops

Honey Raspberry Pan Fried Pork Chops

Juicy, seared pork chops with an easy to make sweet and sour raspberry pan sauce.
Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Barry C. Parsons

Ingredients

  • 8 boneless center loin or rib loin pork chops
  • 3 tablespoons olive oil
  • 2 cloves minced garlic
  • Salt and pepper to season
  • ½ cup white wine or 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

  1. Season the pork chops with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.