Often when I hear pork chops, a little voice inside my head that sounds very “Peter Brady-ish” thinks that the automatic pairing should be apples or some type of applesauce.

When I discovered a recipe that paired raspberries and pork, I just had to try.  This was a kitchen experiment that went so well that I promise that I will approach pork chops with a more open mind.

And, yes, I swear to avoid any Brady Bunch references in the future.

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RASPBERRY MUSTARD GLAZED PORK CHOPS

Recipe adapted from Grey Poupon

Ingredients:

• 4 boneless pork chops
• 1 tsp. butter
• 1/4 cup seedless raspberry jam
• 2 tbsp. dijon mustard
• 1 tbsp. balsamic vinegar
• 1/4 tsp. dried thyme
• 1/2 tsp. grated orange peel
• Juice of one small/medium navel orange

Directions:

1. Melt butter in large skillet on medium high heat.
2. Add pork chops; cook 7 to 9 minutes on each side or until cooked through.
3. Combine remaining ingredients; cook on medium heat 5 min. or until sauce is reduced to glaze consistency, stirring occasionally.
4. Spoon over chops just before serving.

Assemble The Ingredients

This is the color of the sauce; make sure to reduce it and let it simmer

Enjoy!  I served it with a side of roasted fennel

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