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.
Keywords: Raspberry Balsamic Pork Chops