Monday, April 16, 2012

Pork Chops with Raspberry Sauce

And, tonight's supper!  For a side, I have some sweet potatoes cooking in the crockpot, a yummy-looking recipe from the new slow cooker recipe book from Cook's Illustrated.  I'm hoping that turns out good.  I've made these pork chops several times since I first saw the recipe in Family Circle magazine, they're super yummy and easy!

1 cup fresh or frozen raspberries
½ cup water
1/3 cup sugar
1 T butter
¼ cup raspberry vinegar
Pork chops, 1 1/2 to 2 inches thick
1/8 tsp. ground ginger
½ tsp. salt
1/8 tsp. ground nutmeg
½ tsp. pepper
1/8 tsp. ground cloves
½ tsp. rubbed sage

In a medium saucepan, combine raspberries, sugar, vinegar, ginger, nutmeg and cloves.  Stir in ½ cup water and bring to a boil, crushing berries with a wooden spoon.  Simmer, uncovered, 10 minutes, stirring occasionally.  Take off heat, stir in butter.  Meanwhile, heat oven to 350°.  Heat grill pan over medium high heat.  Season the pork chops with the spices.  Lightly grease grill pan and grill chops 5 minutes per side.  Place chops in baking dish and bake for 10 minutes, or until internal temperature is 145°.  Allow to stand 5 minutes.  Serve with warm sauce on the side.

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