Main dishes

Raspberry-Glazed Pork Chops

(46)

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photo by:kraft

best sauce every

posted by

carolpawl

on 9/22/2010

time

prep:

30 min

total:

30 min

servings

total:

4 servings

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What You Need

tsp. butter or margarine

boneless pork chops (1 lb.), 3/4 inch thick

1/2

cup seedless raspberry jam

1/3

cup raspberry or balsamic vinegar

1/4

cup GREY POUPON Dijon Mustard

1-1/2

tsp. chopped fresh thyme

tsp. orange zest

Make It

MELT butter in large skillet on medium-high heat. Add chops; cook 5 to 7 min. on each side or until browned on both sides.

MIX remaining ingredients until blended; spoon over chops.

COOK 5 min. or until sauce is thickened and chops are done (145ºF), turning chops occasionally. Remove from heat. Let stand 3 min. before serving.

Kraft Kitchens Tips

Substitute

Prepare using 1/2 tsp. dried thyme leaves.

Serving Suggestion

Spoon 1 Tbsp. sauce onto each of 4 plates. Cut each chop into thin slices; fan over sauce on plates. Drizzle with remaining sauce.

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sharpeipup

posted:8/16/2012

Rather dry with a stench of vinegar.

carolpawl

posted:9/22/2010

best sauce every

Suze912

posted:8/5/2010

This is my first time to comment on a Kraftfoods.com recipe, but I just have to because it's THAT GOOD! I've made it many times, the only change I make is to add a little splash of orange juice instead of the orange zest. Yummy and fork-tender!!!

mjgillespie

posted:3/2/2010

This sounds good, but I'm going to try a slight variation. Use lingonberry preserves rather than raspberry jam.

happytails

posted:9/11/2009

Made this for my adult daughter and we both really liked it. I cut down the fresh thyme to about 1/4 tsp. dried thyme and that was fine. Tonight I'm making it for my picky eater husband.

mrsspdy

posted:2/12/2009

This was a delicious glaze. Easy and just the right sweet-tart combination. After reading other reviews I cut back my dried thyme to about 1/4 teaspoon but I really don't think that was necessary. I rubbed it onto the chops with a little salt instead of adding it to the sauce so the 1/2 teaspoon would still have been fine. My only problem with the dish is I have a hard time cooking pork chops and they usually come out dry and tough. That is cook error not recipe!

Sfajardo02

posted:2/9/2009

This was nothing spectacular but it was different from what I was used to and a unique flavor so I will be sure to make this again.

a cook

posted:1/9/2009

Easy. And good flavor

bethyroonie

posted:1/5/2009

It was edible, but tasted funny.

a cook

posted:11/9/2008

I would really love make this!!! Thsi looks good!!