Skip to main content New this month
Get the Allrecipes magazine

Pork Chops with Raspberry Sauce

Rated as 4.59 out of 5 Stars

"Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again."
Added to shopping list. Go to shopping list.


30 m servings 113 cals
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  3. 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. Garnish with sprigs of thyme.


  • Note
  • You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 113 calories; 6.3 g fat; 14.9 g carbohydrates; 0.2 g protein; 8 mg cholesterol; 167 mg sodium. Full nutrition

Similar recipes


Read all reviews 702
  1. 1006 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added ...

Most helpful critical review

The vinegar was WAY too overpowering in this sauce. IF I make this again, and that's a big if, I will not use vinegar. Instead, I'll use plain white wine. Granted, I don't like vinegar on French...

Most helpful
Most positive
Least positive

I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added ...

I've made this recipe a couple times now, and it is always great! It's important to use boneless chops though. The sauce is perfect, and I've used both red wine and white wine vinegars. The s...

My husband and I made this tonight. We loved it. We made two changes. One was switching the white wine vinegar with balsamic vinegar. The second was instead of raspberry we used blackberry (s...

This was a fast dinner and was loved by all. I would make it for company, for sure! I grilled 6 bone-in thinner pork chops (had to make a little extra of the rub) - they had great flavor! I redu...

HELPFUL TIPS NOT MENTIONED: I'm giving this 5* for the raspberry sauce, which I think you have to add a T more raspberry to for it to not only taste perfect, but to drown out the wine & create ...

I thought these were very good, nice and juicy and the sauce was good, also. I made as directed, but doubled the sauce, as many reviews suggested. I didn't double the vinegar, though, I used o...

Let the chops set all day with the seasoning rub which enhanced their flavor beautifully. The raspberry sauce perfectly complemented the seasoned pork though I did add a small pat of butter to ...

FANTASTIC!!!! My Husband who has a very small appetite went for thirds before rolling over to the couch. He said he thought it was the best meal I'd ever made. I served it with mashed potatoes a...

The pork chops in this sauce is amazing. I doubled the sauce, and added 2 Tbsp of butter at the end. I served it with french green beans and roasted red skin potatoes.