Comida Kraft
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Raspberry-Glazed Pork Chops

Raspberry-Glazed Pork Chops is rated 4.2 out of 5 by 45.
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings

It tastes like a dish you'd order at a fine restaurant. But in reality, these Raspberry-Glazed Pork Chops are a quick-and-easy weeknight skillet dish.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 280
Total fat 5g
Saturated fat 2g
Cholesterol 55mg
Sodium 430mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 22g
Protein 24g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was a delicious glaze. 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!
Date published: 2009-02-13
Rated 4 out of 5 by from I thought the recipe was a little on the sweet side, so I substituted red wine vinegar for the... I thought the recipe was a little on the sweet side, so I substituted red wine vinegar for the balsamic vinegar. To keep it a little more on the savory side, I omitted the orange zest and used fresh rosemary & thyme from the garden. The pork chop was slightly overdone. I think it could have benefited from a start on the stovetop and a finish in the oven. Altogether, it was tasty, and I'd make it again following the above instruction.
Date published: 2006-08-25
Rated 3 out of 5 by from The flavor of the raspberry and pork was wonderful however, the after taste of the mustard ruined... The flavor of the raspberry and pork was wonderful however, the after taste of the mustard ruined it... I do not really care for mustard, my husband and son do. I will make this again perhaps, only I will cut down on the Dijon mustard by half maybe. It left an after taste of mustard for a very long time. I rated this a 6, so did my husband on a scale of 1-10 I make new recipes and then have my family rate them on 1-10 scales...
Date published: 2006-04-09
Rated 5 out of 5 by from thankyou for this recipe it was fabulous I putit in avery large skillet and put in under the... thankyou for this recipe it was fabulous I putit in avery large skillet and put in under the boiler first for five min on each side and thenput it on the stove with the sauceon for 5 minutes more and it came out good ialso serveit with a side of baby back ribs rice from korr I will give it 6 stars.
Date published: 2013-07-22
Rated 5 out of 5 by from once the glaze gels up the taste was awesome allow pork to sit w/out heat after cooking for 3to5... once the glaze gels up the taste was awesome allow pork to sit w/out heat after cooking for 3to5 minutes for glaze to thicken and gel next time i make this recipe i will not be adding the thyme it can be overpowering even with minimum amounts this recipe was one of the best yet i cooked.
Date published: 2005-11-04
Rated 4 out of 5 by from This was really good. This was really good. I was looking for a good way to make pork chops to add a little variety to the meats we eat. I made it with the raspberry vinager, but didn't have the orange so left that out. I liked this recipe very much, and would give it to my friends. It was easy to make.
Date published: 2006-11-07
Rated 5 out of 5 by from This is my first time to comment on a Kraftfoods.com recipe, but I just have to because it's THAT... 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!!!
Date published: 2010-08-05
Rated 4 out of 5 by from Made this for my adult daughter and we both really liked it. 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.
Date published: 2009-09-11
  • 2016-09-27T10:52CST
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