Raspberry Glazed Pork Chops - Dump and Go Dinner
These Raspberry Glazed Pork Chops are quick to assemble and also quick to prepare when ready to serve. Lean boneless pork loin chops are glazed in a mouthwateringly tangy raspberry mustard sauce. Serve with some steamed fresh vegetables on the side for an easy and healthy weeknight meal.
Ingredients
- ¼ cups Apple Cider Vinegar
- ¼ cups Raspberry Jam
- 2 tablespoons Mustard, Yellow
- 1 pound Pork Chops, Boneless
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix vinegar, jam and mustard.
- 1868578 Upgrade to a paid membership 64916 to unlock all instructions 22706
- 4549408 Upgrade to a paid membership 51585 to unlock all instructions 42474
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2524200 Upgrade to a paid membership 21868 to unlock all instructions 54025
- 14193 Upgrade to a paid membership 97964 to unlock all instructions 23817
- 2730612 Upgrade to a paid membership 8852 to unlock all instructions 93984
- 8860562 Upgrade to a paid membership 94621 to unlock all instructions 64863
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix vinegar, jam and mustard.
- Brown pork chops on both sides in a large skillet.
- Pour in jam mixture. Cover and simmer 10 minutes.
- Remove pork chops from pan.
- Bring sauce to a boil and reduce by half, serving with pork chops.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 ounces Amount Per Serving
- Calories
- 284
- Total Fat
- 15g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 67mg
- Sodium
- 172mg
- Total Carbohydrates
- 13g
- Fiber
- 0g
- Sugar
- 12g
- Protein
- 24g
- WW Freestyle
- 9
26 Comments
Join the discussionJust checked in my pantry…no raspberry jam, but tons of strawberry jam. Do you think that would be an okay substitution? Thanks!
I think it would work just fine and taste great.
Strawberry it is! 🙂
I made this for dinner tonight, it was SOOO good! It could not have been simpler either! Thanks for the excellent recipe! 🙂
Do you think I could put these in the crock pot?
Have a great day.
Definitely!
We don’t eat pork. Is there another cut of meat we can substitute?
Chicken or turkey breast would work well.
Have you done this in instant pot. What would be cooking directions. thx
Great question! We have never tried this int he instant pot, so we aren’t sure. But there are some great tips for converting recipes in the instant pot here that you can refer to.
If you give it a try- we’d love to hear what you did and how it went!
I’ll be trying this in the instant pot tonight! I’ll let you know how it goes 🙂
Would bone in pork chops work well? Dijon or spicy brown mustard?
Hi Valerie! This recipe calls for yellow mustard, but you are welcome to experiment with flavors and try others. You are also welcome to replace with bone in pork chops, but you may find that you’ll need to decrease your cooking time. You may find this article on making adjustments to recipes for your Instant Pot helpful: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
I was hesitant because I thought it might be too acidic. I tried this recipe tonight and it is perfect. Thanks! ?
Just tried this and it’s very vinigary! Most likely I made a measuring mistake going by the comments above ?
Oh no, Lynn! We hope you give it another try and let us know how you like it on your second attempt! 🙂
I felt the same way… not a measurement issue. “Raspberry glazed” makes me think sweet. It is definitely not. It also badly needed s&p.
I don’t think this will make the “keeper” list.
I may have made a mistake with this recipe because I didn’t feel like I had enough glaze to go around. My pork chops were too thin so I think that I should have cooked them a little less.
The second time I made this dish, I cooked the chops alone in the skillet and heated my glaze separately in a little pot. It was much better for me with this method.
I am not very experienced at cooking with pork chops so this was very likely user error on my part.
We are so sorry that you had trouble the first time! Totally depending upon the amount of moisture that the chops had plus the amount of time they sat after plus altitude could have contributed to the thin glaze.
I am happy to hear that you were able to make the 2nd time. Keep us posted if you make them again how it goes!
Could I use Raspberry Balsamic Vinegar in place of the apple cider vinegar? Just got this new balsamic and looking for a way to use it other than salad dressing.
Sure! Be sure to come back and let us know how it goes!
Love this one. Great on chicken and pork! Thank you!
My fear with pork chops bone in or boneless is them being tough. Is there a perfect cooking method that yields tender chops? I’m open for all your tips
It helps to get thicker pork chops. A meat thermometer is also really helpful in making sure you reach 145Âş – let it rest for a few minutes before serving as it will continue to cook.
Loved it! I did change the jam to blackberry (the little runner kind in the woods) as a tribute to our 91 year old friend who LOVED my blackberry jam.. He passed away this week, and we will miss him terribly!! Also, salt, peppered, and used granulated garlic on the pork. Wine instead of vinegar, because I had some that needed to be used. Came out awesome!!! Thank you! Something new to do with pork!!
Oh wow, Nancy! This sounds amazing! Thanks so much for sharing! We are sorry to hear about the passing of your friend – what a special way to honor him.