Pork Loin Chop with Raspberry Balsamic Glaze


Pork Loin Chop with Raspberry Balsamic Glaze

pork loin chop with raspberry balsamic glaze

pork loin chop with raspberry balsamic glaze

It is PORK CHOP Time!!

Last night I made the most delicious pork chop; it was so tender! I served it with my simple raspberry balsamic glaze… Let’s just say SBM has already asked when I will be making it again! 

Let’s start with the glaze first!

raspberry balsamic glaze

raspberry balsamic glaze

Raspberry Balsamic Glaze (Reduction):

For this treat, you will need:

  • 2 Cups Raspberries
  • 2/3 Cup Balsamic Vinegar
  • 2 Tablespoons Honey

Let's Make It!!

  1. Put raspberries in a small sauce pan, using medium heat
  2. Occasionally stir until raspberries become liquid
  3. Add 2 T honey & 2/3 cup balsamic vinegar to the raspberries
  4. Bring your mixture to a boil, stirring occasionally
  5. Once boiling (wait until you see bubbles) turn heat down to simmer
  6. Continue stirring occasionally
  7. Glaze is finished when it reduces and becomes thick

When it is finished, you could strain your sauce to remove the seeds, but I like mine with the seeds.

And now for the main event: Pork!

pork loin chop

pork loin chop

Center Cut Pork Loin Chop / Top Loin Chop

I used to avoid pork (unless I was using the crock-pot) because I was afraid it would turn out too dry! I didn't want to serve SBM a dried out chop, so I spent some time investigating the best way to prepare pork.

What I learned about pork:

  • We have higher quality pork standards today. This means I don’t have to serve it (or cook it) well done.
  • The most tender cuts:
    • Center Cut Loin Chop (also called Top Loin Chop)
    • Center Cut Rib Chop
  • Leave the bone in (it will make your dish juicier)
  • Start with room temperature pork (after refrigeration, leave it out 20 minutes)
  • Preheat your skillet on the stove before cooking

For this eat, you will need:

  • 2 center cut loin chops / bone in / 1 inch thick
  • Salt & pepper to taste
  • 1 Tablespoon butter
  • 1 Tablespoon sunflower oil (or other high-heat oil)

Let's Make It!!

  1. Preheat oven to 400 F
  2. Preheat oven-safe skillet (using medium heat) I used a cast iron skillet
  3. Add 1 T butter & 1 T sunflower oil to skillet
  4. Salt & pepper both sides of room-temperature loin chops (don’t be afraid to get your hands dirty here, press the spices into the meat)
  5. Place loin chops into preheated skillet
  6. Let the loin chops sit in the skillet for 3 minutes
  7. After 3 minutes, flip chops over, and place skillet into preheated oven
  8. After 6 minutes, pull skillet out of oven
  9. Tent your pork in skillet for 4 minutes 
  10. After 4 minutes, loin chops should be done
  11. Plate loin chops and drizzle them with Raspberry Balsamic Glaze
  12. Enjoy!

 

What are your favorite ways to prepare pork? I want to hear (and see pics) of how your chops & glazes turn out! Let me know at madebyjennah@gmail.com!

 

Love, Love,

Jennah