2 Reviews

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.

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Debbwl April 02, 2010

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.

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Krista Roes September 21, 2009
Raspberry-Glazed Pork Chops