Raspberry Balsamic Glazed Pork Chops
A beautiful, flavorful sheet pan meal that contains multitudes, this Raspberry Balsamic Pork Chops recipe features juicy, thick-cut chops that are at once seasoned with a smoky, garlicky spice blend and then slathered with a sweet and tangy glaze. Easy and absolutely delicious, this one’s a true-blue go-to. You can sub in other jams/preserves, if you like (think blackberry, apricot, orange, or even pepper jelly).
- Yield: Serves 4
Ingredients
Units
Scale
- 4 bone-in pork chops (about 1-inch thick; I use the “tomahawk” cut when I can find it)
- 24 ounces baby potatoes, halved (any color you like)
- 2 to 3 cups halved and trimmed Brussels sprouts (amounts of veg are approximate here)
- Olive oil, as needed
- Salt and pepper, to taste
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons garlic powder
- 2 tablespoons seedless raspberry preserves (such as All Fruit spread)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Instructions
- 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 15 minutes while you sear the pork chops.
- Add about 1 tablespoon of 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, followed by 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 preserves/spread, the balsamic, and the Dijon until smooth. Season with a little salt and pepper, if you like.
- Transfer the seared chops to the sheet pan with the veggies, 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 beautifully. Continue roasting until the pork is just done in the center; 20 minutes is exactly right for me, every time. When you have about 6 to 8 minutes of roasting time remaining, spoon/brush some of the raspberry/balsamic glaze onto each chop. You can save any remaining for serving, if you like.
- If the veggies aren’t done when the chops are, just transfer the chops to a cutting board/tray to rest while the veggies finish cooking. Allow the chops to rest for about 10 minutes before slicing or serving, so the juices can redistribute evenly throughout the meat.