Pork Chops with a Tangy Raspberry Sauce

    30 min

    Pork chops are rubbed with a herb mix, then pan fried and served with a tangy raspberry sauce. Perfect for any day of the week. Serve with a side of vegetables and mashed potatoes.

    863 people made this

    Serves: 4 

    • 1/2 teaspoon dried thyme, crushed
    • 1/2 teaspoon dried sage, crushed
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 (115g) boneless pork loin chops
    • 15g butter
    • 1 tablespoon olive oil
    • 4 tablespoons seedless raspberry jam
    • 2 tablespoons orange juice
    • 2 tablespoons white wine vinegar
    • 4 sprigs fresh thyme

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 95 C / Gas 1/4. In a small bowl, combine crushed thyme, sage, salt and pepper. Rub evenly over pork chops.
    2. Melt butter and olive oil in a non-stick frying pan. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from frying pan and keep warm in preheated oven.
    3. In the frying pan, combine raspberry jam, orange juice and vinegar. Bring to the 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.


    You may substitute 1 teaspoon finely chopped fresh herbs for 1/2 teaspoon dried herbs.

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    Reviews & ratings
    Average global rating:

    Reviews in English (714)


    The spices on the pork were good, but the raspberry sauce was not. It formed a chewy gob once it had cooled down a little.  -  29 Jul 2011


    I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added some dried rosemary with other herbs, I would have used fresh if I'd had it. I also used balsamic vinegar and loved the mellow flavor! Also I added 2 tbs.of cold butter to this finished sauce, I added it last by slowly whisking it in a pat at a time, it thickens the sauce and gives it that silky quality found in French cooking. Serve this over a bed of soft polenta and you have a restaurant quality dish to serve to guests!  -  28 Oct 2005  (Review from Allrecipes US | Canada)


    I've made this recipe a couple times now, and it is always great! It's important to use boneless chops though. The sauce is perfect, and I've used both red wine and white wine vinegars. The sauce thickens more once it's off the heat, so follow the directions, then let it sit a few minutes, and it will be perfect for serving.  -  20 Dec 2007  (Review from Allrecipes US | Canada)