A sweet and tangy glaze that dresses up the everyday pork chop. Made as written with a small substation had to use seedless blackberry jam and blackberry vinegar instead of raspberry. As a matter of personal taste will cut the thyme in half next time. Thanks so much for the post.
This was a light and delightful recipe. I just love raspberry vinegar and it fit the recipe perfectly. I used fairly thin boneless porkchops so I just cooked them briefly and then pulled them out. Reduced the glaze and then added the pork back in. Perfect! Made for PAC Fall 2009.