Pork Chops with Raspberry Puree Sauce

pork chop

OO&B Ingredients: Raspberry Puree Vinegar; Butcher Sea Salt in a Box; Arbequina Spain EVOO


8 pork chops

¼ cup seedless raspberry jam (try not to buy one with too much added sugar!)

1 Tbsp. Raspberry Puree Vinegar

Butcher Sea Salt


1 Tbsp. unsalted butter

1 Tbsp. Arbequina Spain extra virgin olive oil

1 large shallot, chopped

1/3 cup reduced-sodium chicken stock


Place raspberry jam in microwave for 20-30 seconds, until melted. Stir in the Raspberry Puree Vinegar and set aside.

Lightly sprinkle both sides of the pork chops with the Butcher Sea Salt and freshly-ground pepper. In a large heavy skillet, heat the butter and Arbequina Spain extra virgin olive oil over medium-high heat. Add the pork chops and sauté until cooked, turning once.

Transfer the pork chops to a plate and tent with foil to keep warm. Drain off all but 1 Tbsp. of the fat from the skillet; reduce the heat to medium-low and add the shallot to the skillet.

Sauté for about 1 minute, until softened, then stir in the chicken stock. Boil for about 2 minutes or until slightly reduced, stirring and scraping up any brown bits. Tip any juices from the plate with the pork chops into the skillet, then stir in the raspberry jam mixture.

Simmer for 2-3 minutes, or until slightly thickened. Add any salt and pepper to taste, and pour over the pork chops.

We recommend serving with mashed potatoes and blanched asparagus spears.



Categories: Uncategorized


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