Often when I hear pork chops, a lit­tle voice inside my head that sounds very “Peter Brady-ish” thinks that the auto­matic pair­ing should be apples or some type of applesauce.

When I dis­cov­ered a recipe that paired rasp­ber­ries and pork, I just had to try.  This was a kitchen exper­i­ment that went so well that I promise that I will approach pork chops with a more open mind.

And, yes, I swear to avoid any Brady Bunch ref­er­ences in the future.

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RASPBERRY MUSTARD GLAZED PORK CHOPS

Recipe adapted from Grey Poupon

Ingre­di­ents:

• 4 bone­less pork chops
• 1 tsp. butter
• 1/4 cup seed­less rasp­berry jam
• 2 tbsp. dijon mustard
• 1 tbsp. bal­samic vinegar
• 1/4 tsp. dried thyme
• 1/2 tsp. grated orange peel
• Juice of one small/medium navel orange

Direc­tions:

1. Melt but­ter in large skil­let on medium high heat.
2. Add pork chops; cook 7 to 9 min­utes on each side or until cooked through.
3. Com­bine remain­ing ingre­di­ents; cook on medium heat 5 min. or until sauce is reduced to glaze con­sis­tency, stir­ring occasionally.
4. Spoon over chops just before serving.

Assem­ble The Ingredients

This is the color of the sauce; make sure to reduce it and let it simmer

Enjoy!  I served it with a side of roasted fennel