Raspberry Marinated Pork Chops Vegetable Medley Recipes

RASPBERRY VINEGAR PORK CHOPS

Steps:

• Melt butter in a large skillet, add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. , Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half of the original volume. , Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage.

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

RASPBERRY PORK CHOPS

Steps:

• Coat pork chops with flour and shake off excess. In a large skillet, brown chops in oil for 2-3 minutes on each side. Pour lemon juice over chops. Combine the jam, salt, ginger and pepper; spread over chops. Reduce heat; cover and cook for 5-10 minutes or until chops are tender and meat juices run clear.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• 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 thyme.

RASPBERRY-GLAZED PORK CHOPS

Steps:

• Melt butter in large skillet on medium-high heat.
• Add chops, cook 7 to 9 minutes on each side or until cooked through.
• Meanwhile, combine remaining ingredients in a saucepan.
• Cook, stirring occasionally, on medium heat for 5 minutes or until sauce is reduced to glaze consistency.
• Spoon evenly over chops just before serving.

RASPBERRY CHIPOTLE PORK CHOPS

Steps:

• place chops in single layer in a 9x13 glass dish.
• gently sprinkle both sides of chops with seasonings to taste (measurements were estimated).
• drizzle raspberry chipotle sauce over the top of chops.
• top with sliced green onion and bell pepper.
• marinate for at least 15 minutes.
• bake at 350 for 1 1/2 hours, covered tightly in foil.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees.
• In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet.
• Cook pork chops for 4 to 5 minutes on each side, turning once.
• Remove from skillet and keep warm in preheated oven.
• 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 thyme.

RASPBERRY MARINATED PORK CHOPS/ VEGETABLE MEDLEY

Steps:

• Wash and clean porkchops, place on a dry paper towel. Use a food mallett to flatten and spread the pork chops. season with the Garlic/Black Pepper seasoning. place into a plastic bin with little overlap. Pour the Raspberry dressing over the chops making sure to cover and to get underneath. store in refrigerator overnight.