Raspberry-Glazed Pork Chops

(oh my golly's...do you know what I did? I accidentally erased all the pictures of me making this item off my camera...I can't believe I did that!!!! So now you have this recipe...but no pictures!! I am SO SORRY! Please try it anyway...it is REALLY good!!!)

This is a Sunday dinner...but only because of it's looks. It LOOKS beautiful...and maybe even fancy. But just like books...you never judge a recipe by it's photo. This is SUPER EASY.


I'm obviously NOT making this on a Sunday because my whole menu is all screwed up thanks to the Valentines Day Stomach Flu. I'm still categorizing it under Sunday dinners, though...


because I'm slightly obstinate.


This serves four, which means I double. My pork chops are also from CostCo, which means that they are about 1-1/2 inch thick instead of the required 3/4 inch thickness. You can deal with this in one of two ways...you can slice the pork chops in half to make them thinner (easier if the chops are still SLIGHTLY frozen and you use a VERY sharp knife), which will help them cook faster; OR you can cook them longer at a lower heat. You can add a little broth or water to help stave off dryness.


Served great with a wild greens salad and a balsamic or raspberry vinaigrette dressing. Creamy Poppyseed is also really good...just don't look at the fat content. The recipe calls for grated orange peel...rather than waste the orange for a little peel, I'd peel it and serve a few wedges as garnish around the salads edge. Super creamy mashed potatoes (use Yukon Golds for best results) or crispy red potato wedges drizzled in olive oil with some thyme and rosemary will round it all out.


Raspberry-Glazed Pork Chops


1 tsp. butter
4 boneless pork chops, about 3/4 inch thick
1/2 cups seedless raspberry jam
1/3 cup raspberry or balsamic vinegar
1/4 cup Dijon mustard
1 tsp grated orange peel
1-1/2 tsp chopped fresh thyme


1. Melt butter in a large skillet on medium-high heat. Add chops, cook 5 to 7 minutes on each side or until browned on both sides.


2. Mix remaining ingredients, spoon evenly over chops in skillet.


3. Simmer, uncovered, 5 minutes or until sauce is reduced to glaze consistency and chops are cooked through, turning chops occasionally.


(You can serve these as whole chops, or slice and arrange in fan shapes with extra sauce drizzled over the top. With kids - we do the "fans", and the adults get whole chops and a steak knife)


courtesy Kraft foods