Pork Chops with Raspberry and Sweet Onion Sauce
Recipe from Smithfield

Perfectly sweet and tangy.


Pork Chops with Raspberry and Sweet Onion Sauce

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Servings: 4
Total Time: 1 hr
Related Categories: Baked Pork Chops, Dinner, Pork, Pork Chops, Raspberries, Raspberry Sauce, Sauces, Vidalia Onions
 
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Ingredients
  • 4 
    Smithfield Center Cut Pork Chops
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  • 6  tablespoon
    unsalted butter (reserve 3 tablespoons)
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  •  
    Salt and pepper
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  •  
    Flour for dredging
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  • 3  tablespoons
    olive oil
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  • 2 
    med. Vidalia onions (thinly sliced)
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  • 2-3  cups
    chicken stock (reserve 1 cup)
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  • 3  tablespoons
    red wine vinegar
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  • 1  tablespoon
    balsamic vinegar
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  • 1  tablespoon
    dark brown sugar, packed
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  • 2  cups
    fresh raspberries (reserve 1/2 cup)
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Directions
1.
Preheat oven to 350 degrees F. Heat olive oil and 3 tablespoons of butter in an oven-proof skillet large enough to hold all of the chops.
2.
Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops.
3.
Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4 inch. Cover and bake for 45 minutes.
4.
After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions).
5.
Deglaze the pan with the reserved 1 cup stock. Bring to a simmer for 2 min. Add vinegar, sugar, and whisk in the reserved 3 tablespoons butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste.
6.
Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 cup raspberries.
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