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It's no secret I love pork! Pork is versatile, easy to cook, and delicious too! One of my favorite recipes is Pan Seared Boneless Pork Chops with a Tangy Raspberry Sauce. It is a quick and easy dinner ready in under 30 minutes, making it perfect any night of the week, yet it is so delicious and impressive, it is good enough for company too!

With Smithfield All Natural Boneless Pork Chops it's quick and easy to enjoy delicious meals any night of the week! There are several ways you can prepare boneless pork chops, but my favorite is pan-searing. Just season them with an herb mixture and pan sear for 3-4 minutes on each side until they have a beautiful crust on the outside and reach a temperature of 140°F on the inside. That's it! Easy peasy and perfect for those busy nights when you don't feel like cooking!

Lucky for him it doesn't happen often, but when my husband calls at 4pm and says he'll be home at 6pm for dinner and he's bringing a guest, there's no time or way to strangle him over the phone (that can wait for later), but I have plenty of time to run out to Walmart and pick up some Smithfield All Natural Pork Chops to get this impressive dinner on the table.

I feel good about serving Smithfield All Natural Pork Chops to my family because they are naturally tender and juicy, and being all natural, I don't have to worry about unwanted things such as added steroids, hormones, or artificial ingredients. Even better, Smithfield® products are made with commitment, care and compassion and proudly raised in the USA by Smithfield® farm families. I like that!

To make this recipe, combine 1 teaspoon fresh thyme leaves with 1/2 teaspoon dried sage, 1/4 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Rub evenly on pork chops. (This is easily doubled if you are making extra chops)

Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over mid-high heat. Cook pork chops for 3-4 minutes on each side to get a good sear on both sides. Check temperature in the thickest part of the pork chop with an instant read thermometer. It should read 140°F. Remove from skillet and set aside to rest. If your chops are extra thick they might need more time in the skillet or you can place them in a 200°F oven until cooked through. Let rest for 5-10 minutes.

In the same skillet, combine 1/4 cup seedless raspberry jam, 2 tablespoons orange juice, and 2 tablespoons white wine 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). Give it a taste and adjust as needed to suit your tastes. This recipe pairs nicely with a simple side salad, but when I serve this to company, I whip up some Garlic Mashed Potatoes and freshly Steamed Vegetables with Garlic Butter. Serve sauce with chops and enjoy!

NOTE: If you aren't a fan of the tang vinegar offers, I advise to add 1 tablespoon of the white wine vinegar instead of 2 and then reduce the sauce to desired consistency. 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 taste.

TIP: When I make this for company I always double the sauce. I double everything in the sauce except the vinegar.

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Pan-Seared Boneless Pork Chops

By Life Tastes Good
Published 05/05/2016

Ingredients

• 1 teaspoon fresh thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 Smithfield All Natural Boneless Pork Chops
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar

Instructions

1. In a small bowl combine 1 teaspoon fresh thyme leaves with 1/2 teaspoon dried sage, 1/4 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Rub evenly on pork chops. (This is easily doubled if you are making extra chops)
2. Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over mid-high heat. Cook pork chops for 3-4 minutes on each side to get a good sear on both sides. Check temperature in the thickest part of the pork chop with an instant read thermometer. It should read 140°F. Remove from skillet and set aside to rest. If your chops are extra thick they might need more time in the skillet or you can place them in a 200°F oven until cooked through. Let rest for 5-10 minutes.
3. In the same skillet, combine 1/4 cup seedless raspberry jam, 2 tablespoons orange juice, and 2 tablespoons white wine 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). Give it a taste and adjust as needed to suit your tastes. Serve sauce with chops and enjoy!
   
   NOTE: If you aren't a fan of the tang vinegar offers, I advise to add 1 tablespoon of the white wine vinegar instead of 2 and then reduce the sauce to desired consistency. 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 taste.
   
   TIP: When I make this for company I always double the sauce. I double everything in the sauce except the vinegar.
   

Yield: 4 Servings
Prep Time: 10 mins.

Cook time: 8 mins.
Total time: 18 mins.

Tags: Pan-Seared Boneless Pork Chops, Pork, Raspberry Sauce, Easy Recipe, Quick Recipe, Dinner, 30 Minute Meal, Sweet, Savory, Cast-Iron Skillet

Pick up Smithfield All Natural Fresh Pork products in the meat department at Walmart. To learn more about how Smithfield provides quality pork, visit this site.

You'll also want to try my Pan-Seared Pork Chops with an Herb Butter Sauce