Thursday, March 24, 2011

Raspberry Mustard Porkchops

So, it's been an interesting last 24 hours.  Ever have one of those days where things are so packed into one day that you feel like you're head is spinning?  I felt like yesterday was just one of those days.  I'm not sure how it happens, but they sure do creep up on you.  From having to drop off softball gear to my daughter at school, to having to drive my son to church, to having to drive to the mall to pick up an "emergency" pair of contact lenses so my daughter can play softball.  Sigh. 

I had every intention of getting dinner on the table by 5:30, but instead, half of us at at 8:15 and my son and I ate at 9:30 last night. 

Oh, not to mention that while I was at the mall picking up these "emergency" contacts - my oven caught on fire with just my kids at home alone.  Good gravy! 

But - it brings me great joy to sit here and give you this recipe, which is something I literally threw together last night - and guess what, I didn't burn it!  Ha!  It actually turned out really, really good :-)

I served this with green beans, but this would go great with Roasted Asparagus, Spicy Cauliflower, Maple Roasted Butternut Squash or Winter Harvest Rice!

Raspberry Mustard Porkchops
Recipe by Kitchen Groovy

2 T canola oil
4 Boneless Pork Chops
1/4 C chopped onion
1/3 C fruity white wine, such as Riesling
1/4 C Dijon Mustard
1/4 C Robert Rothschild Hot Pepper Raspberry Preserves (or any raspberry jam)
1/8 tsp. garlic powder
1 tsp. dried thyme leaves
Salt and Pepper, to taste

In a small bowl, combine 1/4 C dijon mustard with 1/4 C raspberry preserves.  Set aside.

Heat a large non-stick skillet over medium high heat for 2 minutes.  Add canola oil, swirl to coat.  Add pork chops to skillet; cook until internal temperature reaches 150-155 degrees.  Transfer pork chops to a plate; cover and keep warm.

Add onion to skillet; cook until lightly browned.  Add garlic powder; stir to combine.  Remove skillet from heat; stir in wine, scraping up browned bits from bottom of skillet.  Add mustard and jam sauce with thyme; cook until thickened (about 3-4 minutes).  Return pork to skillet; turning chops to coat with sauce.  Season with salt and pepper.

 Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!


  1. The pork chop looks so flavoursome with the sauce. I love the idea of using raspberry jam in the sauce.

  2. Oh my, I'm glad to hear all is okay, the kids, house and meal! I had to laugh, though, sounds just like us. Busy mom burning meals and a small kitchen fire too! Your recipe sounds terrific and love the ingredients . . . raspberry jam, mustard and sweet wine, yum!