Best Stuffed Pork Chops With Raspberry Sauce Recipes

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees.
• In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet.
• Cook pork chops for 4 to 5 minutes on each side, turning once.
• Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar.
• Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
• Spoon sauce in a pool onto a serving plate, and top with pork chops.
• Garnish with sprigs of thyme.

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

SUNDAY BEST STUFFED PORK CHOPS

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

HERB STUFFED PORK CHOPS

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

PORK CHOPS WITH RASPBERRY GLAZE

Steps:

• Melt butter in large skillet over medium high heat. Add pork chops and cook 5 to 7 minutes on each side, or until browned.
• Mix jam, vinegar, mustard and orange zest in small bowl. Spoon evenly over pork chops.
• Lower heat and simmer uncovered until sauce is reduced to glaze consistency and chops are cooked through, approx 5-7 minutes. Turn chops occasionally.
• Spoon small amount of sauce onto center of each plate. Slice chops in thin slices. Place chops on top of sauce on plate in a fan shape. Drizzle with remaining sauce.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

RASPBERRY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350.
• Combine jam, apricots, honey, diced onion, vinegar, lemon juice, salt and pepper in medium bowl.
• Make slits in sides of pork chops, forming pockets. Generously stuff some of jam mixture into each chop and secure with toothpicks. Set aside remaining jam mixture.
• Arrange chops in 9 x 13 baking pan, sprayed with cooking spray. Bake 30 minutes.
• Top each chop with some of the reserved jam mixture and onion rings. Cover and continue baking until meat thermometer registers 160F, about 30 to 40 mins more.

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE

Steps:

• Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
• Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
• In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.