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Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky ruby-red sauce that clings to golden-browned chops. Pan-seared pork gets a sweet fruit and savory balsamic glaze for an easy, elegant pork dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops (1 inch thick)
seasoning
  • 0.25 Salt and pepper to taste
glaze base
  • 2 tbsp olive oil
  • 0.5 cup raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary, minced
  • 2 garlic, minced
  • 0.25 cup chicken broth
garnish
  • 1 Fresh raspberries and rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the bone-in pork chops with salt and pepper on both sides so they taste fully seasoned. Press seasoning in lightly so it adheres during searing.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the pork chops for 4–5 minutes per side until golden, then set aside.
Make the raspberry glaze
  1. In the same pan, sauté minced garlic for 30 seconds until fragrant. Stir continuously to prevent browning.
  2. Stir in raspberry jam, balsamic vinegar, Dijon mustard, minced rosemary, and chicken broth. Scrape up any browned bits from the pan to deepen flavor.
  3. Simmer the sauce for 3–4 minutes until it reduces to a glaze and looks glossy. Reduce until thick enough to coat the back of a spoon.
Glaze and serve
  1. Return the seared pork chops to the pan and coat them with the raspberry glaze. Spoon the sauce over the tops for full coverage.
  2. Cook for 2–3 minutes until the pork chops are heated through. Look for bubbling glaze around the edges and steaming inside when cut.
  3. Garnish with fresh raspberries and rosemary and serve immediately. Add the garnishes last to keep them bright and fresh-looking.

Notes

For the best sticky glaze, simmer until it looks thick and glossy, then coat and heat just until warmed through (overcooking can dry pork). Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently in a skillet with a splash of broth if needed. Freezing is not recommended because the raspberry jam glaze can separate after thawing. For a dairy-free swap, confirm your Dijon and broth labels contain no milk-derived ingredients.