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Raspberry Glazed Pork Chops

Raspberry glazed pork chops with a sticky ruby-red sauce that clings to golden-browned chops. A quick pan glaze simmers balsamic, Dijon, jam, and broth until glossy, then coats the meat for a sweet-savory finish.
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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) Keep at room temperature 10 minutes for more even cooking.
  • 1 Salt and pepper to taste
Glaze
  • 2 tbsp olive oil
  • 0.5 cup raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary, minced
  • 2 clove garlic, minced
  • 0.25 cup chicken broth
  • 1 Fresh raspberries and rosemary for garnish Use for topping right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops with salt and pepper.
  2. Heat the olive oil in a skillet over medium-high heat, then sear the chops for 4–5 minutes per side until golden; set aside.
Make the raspberry glaze
  1. In the same pan, sauté the garlic for 30 seconds.
  2. Stir in the raspberry jam, balsamic vinegar, Dijon mustard, rosemary, and chicken broth.
  3. Simmer the sauce for 3–4 minutes until it reduces to a glaze.
Coat, heat through, and serve
  1. Return the pork chops to the pan and coat them in the raspberry glaze.
  2. Cook for 2–3 minutes until the pork chops are heated through.
  3. Garnish with fresh raspberries and rosemary, then serve.

Notes

For the stickiest glaze, keep the simmer active (gentle bubbling) and avoid adding more liquid once it starts reducing—use chicken broth only if the pan looks dry. Store leftovers in the fridge for up to 3 days in a sealed container; rewarm gently in a skillet over low heat until hot. Freezing is not recommended because the jam glaze can separate after thawing. Dietary swap: use a whole-grain Dijon and verify the jam is sugar-reduced if you want a lower-sugar version.