A pan-seared pork chop recipe with a berry-Dijon glaze and a berry-cilantro dipping sauce. Easy to make but tasty enough for company.
- 4 bone-in ribeye (rib) pork chops, about 1-inch thick
- 4 Tbsp. mixed berry jam, divided
- 2 Tbsp. Dijon mustard
- 2 tsp. olive oil
- 20 fresh raspberries
- 2 Tbsp. chopped cilantro
- 1 tsp. soy sauce
- 1/2 tsp. lime juice
- Preheat oven to 450°F.
- Warm a large oven-safe skillet over high heat on the stovetop.
- Blot the pork chops dry with kitchen towel and then rub each one with 1/2 teaspoon of the oil, making sure to oil both sides of each chop. Sprinkle both sides with salt and pepper, using 1/4 teaspoon of salt and of pepper per chop.
- When skillet is very hot, put the pork chops in. Reduce heat to medium-high.
- While the chops cook on the first side, combine the jam and mustard in a small bowl. Once the chops are well-browned on the underside (about 4-5 minutes), flip. Brush tops liberally with the mustard sauce and then transfer the skillet to the oven.
- Bake until internal temperature of the chops is 145F for rare or 155F for medium (use an instant-read thermometer to get the temperature reading), about 4-6 minutes.
- While the pork chops are in the oven, use a fork to mash the raspberries in a small bowl.
- Stir in the remaining 2 tablespoons of jam, the cilantro, soy sauce, lime juice and a pinch of salt. Taste. Raspberries always have different levels of sweetness. If the sauce is too sweet, add up to 1/2 teaspoon more lime juice. If too tart, add an extra teaspoon of jam.
- When chops are cooked to desired doneness, transfer to a plate and let rest for 3 minutes. Serve with the berry-cilantro sauce on the side for dipping.
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