Go Back

Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky, ruby-red fruit glaze balanced by balsamic tang. Pan-seared bone-in chops are simmered in a quick jam sauce until glossy and evenly coated.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops Use 1 inch thick for even searing and reheating.
  • 1 salt and pepper To taste.
Glaze
  • 2 tbsp olive oil For searing.
  • 0.5 cup raspberry jam Creates the jewel-toned glaze.
  • 2 tbsp balsamic vinegar Sweet-savory balance.
  • 1 tbsp Dijon mustard Adds tang and helps emulsify.
  • 1 tsp fresh rosemary, minced Fragrant, piney aroma in the sauce.
  • 2 clove garlic, minced For a savory base.
  • 0.25 cup chicken broth Helps the jam loosen for simmering.
  • 1 fresh raspberries and rosemary for garnish Optional but recommended for color and freshness.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the chops 4–5 minutes per side until golden; set aside.
Make the raspberry balsamic glaze
  1. In the same pan, sauté the minced garlic for 30 seconds, stirring to avoid browning.
  2. Stir in the raspberry jam, balsamic vinegar, Dijon mustard, minced rosemary, and chicken broth.
  3. Simmer the sauce for 3–4 minutes until it reduces to a glossy glaze.
Glaze and serve
  1. Return the pork chops to the pan and coat in the raspberry glaze.
  2. Cook for 2–3 minutes until heated through, keeping the glaze clinging to the chops.
  3. Garnish with fresh raspberries and rosemary, then serve.

Notes

Pro tip: For the stickiest glaze, keep the pan at a gentle simmer during the 3–4 minute reduction, then return the chops and heat just long enough to warm through. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently in a skillet with a splash of broth if needed. Freezing isn’t recommended because the raspberry jam glaze can thin when thawed. Dietary swap: use whole-grain Dijon or an alternative mustard that’s sugar-free if you want a lower-sugar glaze (taste and simmer a minute longer if it needs to thicken).