Fresh raspberries from the garden make the best raspberry pork chops, but if you don’t have fresh, frozen or canned raspberries also work.
- 4 Pork chops
- 1/4 cup fresh raspberries
- 4 ounces white or herbal vinegar (I used an herbal vinegar I canned last year that had rosemary and pineapple sage in it)
- 1/4 cup butter (real butter – I use homemade)
- 1 teaspoon Pepper
- 1 teaspoon Applewood Smoked Salt
- 1 Tablespoon Herbes de Provence
- 1 Tablespoon Garlic Powder
- Rinse the fresh raspberries under cold running water .
- Gently pat them dry, then place them in a glass dish or measuring cup.
- Mash the raspberries so there are various sized pieces of them.
- Pour the herbal vinegar on top.
- Stir well.
- Cover the container with plastic wrap and sit in the refrigerator. Allow this mixture to combine for at least two hours. Overnight is ok.
- Rinse the pork chops under cold water , then coat both sides of the pork chop with flour .
- Melt the butter in the frying pan on medium high heat.
- Lay the pork chop in the frying pan and season the side that is facing up with the applewood smoked salt, herbes de Provence, pepper and garlic powder . The amount of spices you use depends on the size of the pork chops and how heavily seasoned you want them. Start light and build up from there. You can’t take seasonings away, but you can always add them.
- Set a timer for 45 minutes.
- Brown the pork chops, making sure to season the other side when you turn them over.
- Once both sides are brown, pour the raspberry vinegar mixture over the top of the pork chops.
- Turn the heat down to medium and cook one the one side for half of the time remaining on the timer.
- Turn the pork chops over at this point and allow them to cook until the timer goes off.
- Remove the pork chops from the skillet and spread the raspberry mixture in the bottom of the pan on top of the pork chops.