Boneless Pork Loin Chops with Raspberry Sauce

 allrecipes.com Pork Chops with Raspberry Sauce

I love pork - it is no secret!  Of course it has to be cooked properly. Many folks are afraid of pork and tend to overcook it. After all, most of the meat thermometers advise you to cook pork to 160 degrees. Please don't ever do that! Those are old standards and it overcooks the pork to a dry, tough, tasteless, nasty something you don't want to eat (which is probably why many don't care for pork)! Pork should be removed from the oven between 140-145 degrees and let rest for about 10 mins. I like to remove it closer to 140 degrees.

This is a quick and easy meal you can make any night of the week, yet it is so delicious and impressive it is good enough for company! It is one of my faves!

Ingredients

• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless pork loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar

Directions

Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a skillet over medium heat. Cook pork chops for 4 minutes on each side. 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.

This pairs perfectly with Garlic Spinach and Mashed Potatoes

NOTE:  If you aren't a fan of the tang vinegar offers, I advise to  add 1 tablespoon of the white wine vinegar and then reduce the sauce to desired consistency. Then give it a taste to see how that works for you. Add more as desired. Personally, I use the full 2 tablespoons - it is just right for my tastes.

TIP:  When I make this for company I always double the sauce. I double everything in the sauce except the vinegar. I do add more before serving if I feel it needs it.

Tropical Pork Chops

Allrecipes Tropical Pork Chops

I am always on the lookout for great pork recipes, which is surprising to some as I never really liked pork.  However, several years ago I realized I was overcooking pork, and this is why it was always so bad when I made it!  Now it is one of my favorite meats to cook! 

The USDA has always recommended pork be cooked to an internal temperature of at least 160 degrees - not wanting to kill anyone I, of course, followed the rules! Until i learned that chefs everywhere will tell you that is WAY overdone!  you could break a tooth on pork that is so overcooked! 

Recently the USDA has changed those guidelines and lowered the safe cooking temperature for pork to 145 degrees.  It's true! Check out this article. This is much better! Although with all of those meat thermometers out there that guide you to overcook pork - I'm sure many are still following that practice and eating 'the other white meat' overcooked.  When I cook pork, I take it out around 138-140 degrees and then let it rest for about 5-10 mins. I haven't made anyone sick yet... 

I served Tropical Pork Chops over the weekend, and we really enjoyed them. The sauce is delicious and very easy to make. I made some minor changes to the recipe as follows...

Ingredients

• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons soy sauce
• 1/8 teaspoon garlic salt
• 1/8 teaspoon onion salt
• dash cayenne pepper
• 4 boneless pork loin chops
• salt and pepper to taste
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/3 cup pineapple juice
• 1/4 cup pineapple tidbits
• Hot cooked rice

Directions:

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is caramelized. Add pineapple juice and reserved sauce. Cover and cook over medium-low heat for about 10 minutes or until the meat is 140-145 degrees. Stir in pineapple and heat through. Serve over rice.

note:  Next time I make this I will be sure to use fresh pineapple instead of canned.