I was looking for something to cook, and was thinking pork chops. I stumbled upon this recipe which I changed up a bit. When I took my first bite … the first word that came to mind was … SUBLIME … truly sublime!
Chopped fresh rosemary
2 -3 cloves garlic minced
2 Tablespoons Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh rosemary (optional)
|1.||In a small bowl, combine garlic, rosemary and olive oil. Rub evenly over pork chops.|
|2.||Let pork chops sit for at least 1 hours. Fire up the grill and cook 5-6 minutes a side or more depending on thickness.|
|3.||In the skillet, 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 a serving plate, and top with pork chops. Garnish with sprigs of rosemary.|
Looks fabulous! What did you do for a sidedish?
Thank you Sarah! I did green beans with sliced almonds as a side.
Pork chops with raspberry… ohhhhhhh… I’m in heaven!
So was I! 🙂
Wow! What a beautiful looking sauce. I need to try this recipe.
Thanks Sandra! It is super easy and delicious!
Mmmmm…. Love this sauce!