Raspberry Pork Chops

    30 minutes

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

    860 people made this

    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 in English (720)


    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


    I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added some dried rosemary with other herbs, I would have used fresh if I'd had it. I also used balsamic vinegar and loved the mellow flavor! Also I added 2 tbs.of cold butter to this finished sauce, I added it last by slowly whisking it in a pat at a time, it thickens the sauce and gives it that silky quality found in French cooking. Serve this over a bed of soft polenta and you have a restaurant quality dish to serve to guests!  -  28 Oct 2005  (Review from Allrecipes USA and Canada)


    I've made this recipe a couple times now, and it is always great! It's important to use boneless chops though. The sauce is perfect, and I've used both red wine and white wine vinegars. The sauce thickens more once it's off the heat, so follow the directions, then let it sit a few minutes, and it will be perfect for serving.  -  20 Dec 2007  (Review from Allrecipes USA and Canada)