Updated: March 2024 :: My husband let out so many Oooohhs and Mmmms as he was enjoying these Raspberry Balsamic Pork Chops. So did I, truth be told. They’re incredibly good. This recipe is proof that, with the right cut of meat, cooked the right way, you really need so very little by way of ingredients or fussing. This is an absolutely wonderful meal – we’re talking juicy, savory pork chops and delicious vegetables all flavored with the subtle sweet/sour kick of the simplest raspberry and balsamic glaze.

In This Post

Let’s be honest – pork and fruit are in a forever sort of love affair, and it’s one that I always happily pull up my chair for. The cooking trick we’re really putting to work today, is embracing the use of vegetables as a natural roasting rack for meat. The pork chops, after searing, will sit atop the roasting potatoes and Brussels sprouts and finish cooking right there. The chops will render their juices and fat right down into the cooking vegetables, flavorful them exceptionally well. It all just WORKS.

What is the correct internal temperature for pork chops?

Per safety guidelines, you typically are looking for an internal temperature of 145 degrees F when cooking pork. I find that pork – especially pork chops – are so often over-cooked, which is SUCH a shame. I’ve never actually known anyone who’s gotten sick from undercooked pork, and while I’m certainly not advocating for eating raw pork, I am advocating for the proper cooking of it.

Don’t take it any further past that 145 degree mark, or you’ll risk heading into “shoe like” territory. And nobody wants that.

How long do you bake pork chops at 375 degrees?

After searing your pork chops for a couple of minutes on both sides, if they’re bone-in and about 1-inch thick (a pretty standard size), I find that about 20 minutes is just the right amount of cook time to achieve the proper internal temperature of 145 degrees F. One minute in either direction is probably a reasonable range, all told.

Which cut of pork chops is the best?

Since we’re on the subject of how to best cook pork chops, this is a situation when the cut of meat you choose really does matter. This recipe is so very simple – it’s basically as good as the items you choose. So, I say go for the good stuff.

BONE-IN PORK CHOPS 4 LIFE.

Why is bone-in meat “better?” And what does that mean?

I’ve touted the truth ad nauseam that cooking and eating bone-in meat is a far superior experience than meat sans bones. So, while you may know that bone-in is better, it’s worth taking a second to understand why that’s the case. It’s not all just, bones for bones sake.

Many people attest that meat which lives close to the bone is typically the most tender. This is due to the meat being a bit rarer than the rest of the cut. Because the bone acts as an insulator of sorts, it keeps the meta surrounding it from being as exposed to the heat, the heat’s introduction happening a bit more slowly. The meat around the bone is even usually about 5 to 10 degrees cooler than the rest. This all helps prevent over-cooking and hence, dryness.

Why do you sear pork chops before baking?

Truth be told, my husband and I both agreed that these were the very best pork chops either of us has ever had. Period. And this truth exists for a few reasons.

Bone-in Pork Chops. Always, amen.
Fruit + Pork = classic.
Sear! Sear! Sear!

It’s important to first give the pork chops a good sear in a screaming hot, heavy-bottomed pan. This is such an essential step to take – worth every bit of it – if you want to achieve the most flavorful chops ever.

The searing helps to caramelize the natural sugars in the meat, and it browns the proteins, helping to form a savory, rich crust on the meat’s surface. This is like the MKL tricks that are all about how the cooking method can transform the dish – like adding an ingredient without adding an ingredient. Searing seals in the juices and creates an incredible crust that you wouldn’t get otherwise.

What you’ll need to make this Raspberry Balsamic Pork Chops recipe

This Raspberry Balsamic Pork Chops recipe is all about the specific combination of ingredients that comes together to build deliciously layered flavors, all in one pan. The smoked paprika and garlic always work – I use them in/on everything from bean stews and veggies sides to all manner of pork, chicken, beef, and shrimp. Can’t beat it, guys.

Or maybe you can. When you combine that garlicky smoky flavor with the tangy sweetness you get from the glaze here, the finished dish really becomes greater than the sum of its parts, you know?

Raspberry Balsamic Pork Chops INGREDIENTS

Bone-in pork chops: You’ll want them around 1-inch thick; I use the “tomahawk” cut when I can find it).

Baby potatoes: You can use any color that strikes your fancy. I’m pretty partial to golden potatoes, though, As exemplified by how often I cook with them.

Brussels sprouts: You’ll want to trim them of their woodsy ends and cut them in half. Those cut sides will get all browned and crunchy in the hot oven, which is what we all came for isn’t it? If you love Brussels sprouts, then I’ve got a few gems here that you might also want to check out. This Fried Brussels Sprouts with Apples and Crispy Cheddar is a winner, as is this Giant Brussels Sprouts Frico.

Smoked paprika: This spice has, over the years, really risen through the ranks in my spice drawer, and is truly something I reach for so frequently. It’s great on just about everything. Probably even ice cream.

Garlic powder: I will always defend this stuff. I absolutely has a place in so much of our cooking, including this Raspberry Balsamic Pork Chops number today. I use it in my reader favorite Hungarian Mushroom Soup, and it just WORKS.

Raspberry preserves: Think all fruit spreads here – the ones without the seeds. Though that said, there’s nothing wrong with seeds if that’s what you’ve got. You ca swap in blackberry jam, apple butter, apricot preserves, pepper jelly, and orange marmalade if you like.

Balsamic vinegar: Because without it, those preserves would sing their sweet song just a little too loudly. We need that punch of vinegary acid to really round out and balance the flavors here. Same goes for this stunning pork chops recipe, and this Cheesy Chicken with balsamic Tomato Sauce and Pasta. It’s literally my secret ingredient in the greatest Pasta Puttanesca ever.

Dijon mustard: My go-to cooking mustard, this fancy-but-not-really stuff brings the creaminess and tang that I’ll never not look for in recipes like this. It just plays well with others. I just love it in this Roasted Chicken with Grapes and Dijon.

How to make these Raspberry Balsamic Pork Chops

We’re really just roasting some veggies, using them as a “rack” for the chops, and then roasting everything together (stopping to glaze at the very end). Sheet pan recipes are so easy, and maybe more than any other genre of cooking, they really hinge on the timing of everything. Here, the veggies go on first because they need a bit of a head start. The chops will lay atop those simmering veg and hang in the oven for about 20 minutes, with everything wrapping up all at once.

If your pork finished cooking before the veggies are to your liking, no matter. Just remove the raspberry balsamic pork chops to a cutting board and let them get to resting while the veggies finish up. No big deal.

Raspberry Balsamic Pork Chops DIRECTIONS

Preheat the oven to 375 degrees F.
Put the potatoes and Brussels sprouts onto a large sheet pan and toss with enough olive oil to coat. Season generously with salt and pepper. Roast for 10 minutes while you sear the pork chops.
Add about 1 tablespoon olive oil to a large, heavy skillet set over med-high heat. Season the pork chops very generously on all sides with salt and pepper, along with the smoked paprika and garlic powder. Sear them (I do two at a time) until very crusty and brown on both sides; about 2 minutes per side.
In a small bowl, stir together the raspberry spread/preserves, balsamic vinegar, and the Dijon until smooth.
Transfer the seared chops to the sheet pan with the veggies, and just lay them right on top. Their fat and juices will drip down onto the veggies (which act as a natural roasting rack) and it will flavor them amazingly. Continue roasting until the pork is just done in the center; 20 minutes is exactly right for me, every time. During the last 6 to 8 minutes of roasting, spoon/brush some of the glaze onto each chop. You can save any remaining for serving, if you like.
Allow the chops to rest for about 8 minutes before serving, so the juices can redistribute evenly throughout the meat.