Raspberry Pork Chops

Raspberry Pork Chops

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Pork goes particularly well with this fruity sauce of orange, raspberry and white wine vinegar. Serve with mashed potatoes.

Robin Seidel

Serves: 4 

  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless pork chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 4 sprigs fresh thyme

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 100 degrees C. In a small bowl, combine crushed thyme, sage, salt and pepper. Rub evenly over pork chops.
  2. Melt butter and olive oil in a nonstick frypan. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from frypan and keep warm in preheated oven.
  3. In the frypan, combine raspberry jam, orange juice and vinegar. Bring to a boil and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto plates and top with pork chops. Garnish with sprigs of thyme.

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Reviews (1)


A real winner. Quite sweet. Hubby loved it. Took 45 mins. Used 1 tspn chopped fresh sage as I didn't have dried. I didn't bother with the oven, I just heated a plate and covered the chops with aluminium foil to keep warm for the 3 minutes while I made the sauce. Had it with mashed potatoes, carrots, sweet potatoes, pumpkin and zucchini. Will definitely have it again. - 07 Sep 2016

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