Pork Chops with Raspberry Sauce

Pork Chops with Raspberry Sauce

adapted from Taste of Home Simple & Delicious April / May 2015

This simple but elegant recipe is quick for an everyday meal but elegant enough for a dinner party. Serve it with a simple salad and farro or rice pilaf.

Don't have raspberries? Try it with what berry is in season.

served with Farro Pilaf

Makes 2 servings                                                            5 WW pp / serving

2 3 oz. bone-in thin cut pork chops

1 tsp. Montreal steak seasoning
Cooking spray
2 Tbsp. soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
1 cup fresh raspberries
2 Tbsp. sugar free raspberry jam
2/3 tsp. dried basil

1. Season the pork with the Montreal steak seasoning.
2. In a pan coated with cooking spray, cook the pork chops for 3-5 minutes per side depending on the level of doneness that you prefer.
3. Remove the pork from pan and keep warm.
4. Add soy sauce, garlic, ginger and basil to pan, stirring to loosen browned bits from pan. 
5. Add jam and raspberries; cook and stir 2-3 minutes or until slightly thickened. 
6. Serve the pork topped with the raspberry sauce.

Enjoy!

Berry Glazed Chicken

Berry Glazed Chicken

adapted from The Silver Palate Cookbook, Rosso & Lukins (2007)

Blueberry vinegar can be purchased online but it is rather expensive. There are a lot of recipes on how to make your own which would be much cheaper but stay away from the balsamic vinegar based versions as they will add unwanted and unneeded points.

When we lived in Western Massachusetts, we had the pleasure of being members of the Pioneer Valley Winemakers Association. Through this organization we had the pleasure of knowing the owners of the Chester Hill Winery. They made the best blueberry wine and also branched out to make blueberry vinegar. I bought several bottles before we moved. Once I run out I will try making my own.

Makes 2 servings                                                   0 WW Blue points / serving

1/2 cup blueberry vinegar

1 tsp. dried thyme

2 large boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/3 cup sugar free raspberry jam

2 tsp. chopped fresh parsley

1. Combine the vinegar and thyme in a small non-reactive container.
2. Add the chicken and turn to coat and marinate for 2 hours, turning occasionally.
3. Preheat the oven to 400F.
4. Place the chicken on a rack coated with cooking spray on a baking sheet. Season with salt and pepper and coat lightly with jam.
5. Bring the remaining marinade to a boil on the stovetop or microwave.
6. Bake in the center of the oven, basting occasionally with hot marinade, for about 30 minutes or until cooked through.
7. Transfer to a serving platter and sprinkle with parsley.
8. Serve with your favorite sides or slice and top a large salad.

Enjoy!