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Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky ruby-red fruit glaze and balsamic depth. Pan-seared and finished in the skillet until the sauce turns glossy and clings to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Glazed Pork Chops
  • 4 bone-in pork chops 1 inch thick
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp olive oil
  • 0.5 cup raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary minced
  • 2 cloves garlic minced
  • 0.25 cup chicken broth
  • 0.25 fresh raspberries for garnish
  • 1 rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Pat the pork chops dry and season all over with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 4–5 minutes per side, until golden; set aside.
Make the raspberry balsamic glaze
  1. In the same pan, sauté the garlic for 30 seconds.
  2. Stir in the raspberry jam, balsamic vinegar, Dijon mustard, minced rosemary, and chicken broth, then bring to a gentle simmer.
  3. Simmer for 3–4 minutes, stirring, until the sauce reduces and turns glossy like a glaze.
Glaze and finish
  1. Return the pork chops to the pan and coat them in the raspberry glaze.
  2. Cook for 2–3 minutes until the pork chops are heated through.
Garnish and serve
  1. Top with fresh raspberries and rosemary, then serve immediately.

Notes

Pro tip: reduce the glaze at a steady gentle simmer—if it bubbles too hard, it can get thick before the pork finishes. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is not recommended because the glaze can lose its shine after thawing. For a lower-sugar option, use a reduced-sugar raspberry jam.