The recipe makes use of 2 grocery items: raspberry jam and chipolte peppers in adobe sauce. “Wait, what? What kind of peppers???” Well, I was a bit wary too but if you have not cooked with this flavor packed ingredient, you are in for a treat! You can find them in your grocery store, most likely in the Mexican food aisle. Here’s a picture just so you have a visual: The combo of the sweet jam with the smokiness of the peppers in the sauce is fabulous! We used center cut and thick style pork chops but you could really use any variety. Just be sure to adjust the cooking time, depending on the thickness of the chops. And if you think you want a stronger flavor and a bit more spice, add a couple teaspons of extra sauce to the jam. You could also try it first as written and then add more next time. And here is the final result, served with some simple steamed veggies that I prepped while the pork chops were cooking. Ready to give this one a spin? Here is the easy 3 ingredient recipe, 30 minute dinner:
Raspberry Pork ChopsServes 5-6
- 2 lbs pork chops, any variety
- 3.4 cup raspberry preserves
- 2 chipotle peppers in adobo sauce, finely chopped
Instructions:Preheat oven to 400. Line baking dish with aluminum foil or spray dish with cooking spray. Place chops in dish and season with salt. In small saucepan, heat raspberry preserves and chipotle peppers on med until preserves are softened. (Flavor note: if you want a stronger smoked flavor, consider adding a few teaspoons of extra adobe sauce from can to saucepan!) Set aside half of mixture in small bowl. Brush pork with mixture remaining in saucepan. Bake for about 20 to 30 mins, depending on the thickness of chops (internal temp of 145 degrees). Serve chops topped with remaining preserves mixture from small bowl.
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