Raspberry-Glazed Pork Chops with Pickled Onions

Raspberry-Glazed Pork Chops with Pickled Onions

2 Reviews
From: EatingWell Magazine July/August 2007

Brining enhances flavor and renders pork chops moist and juicy. While the chops brine, prepare the pickled onions and the raspberry sauce. The thick flavorful sauce, rich pork chops and pickled onions all come together in an explosion of flavors and textures.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups cold water
  • 2-3 small onions, thinly sliced and separated into rings (2 cups), divided
  • 1/4 cup plus 4-6 tablespoons pure maple syrup, divided
  • 1/4 cup plus 1/4 teaspoon kosher salt, divided
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 4 bone-in, center-cut pork loin chops, 1/2-3/4 inch thick (1 1/2-1 3/4 pounds)
  • 1/4 cup raspberry or red-wine vinegar
  • 2 teaspoons fresh thyme leaves, divided
  • 1/4 teaspoon coarsely ground pepper, plus more to taste
  • 3 cups fresh raspberries, divided
  • 1/2 cup white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil


  • Active

  • Ready In

  1. Combine water, 2/3 cup onions, 1/4 cup maple syrup, 1/4 cup salt, bay leaf and garlic in a large bowl or large sealable plastic bag. Add pork chops; turn to combine. (If brining in a bag, place the bag in a large bowl.) Marinate in the refrigerator, turning the meat once or twice, for 2 to 8 hours.
  2. Whisk raspberry (or red-wine) vinegar, 2 tablespoons maple syrup, 1 teaspoon thyme, 1/8 teaspoon salt and pepper together in a medium bowl. Add 2/3 cup onions; toss to coat well. Refrigerate, stirring once or twice, while the pork is brining.
  3. About 15 minutes before you're ready to cook the pork chops, combine 1 1/2 cups raspberries, the remaining 2/3 cup onions, wine, 2 tablespoons maple syrup, balsamic vinegar and 1/4 teaspoon pepper in a blender or food processor. Blend or process until pureed. Pour the sauce through a fine-mesh sieve into a small bowl; stir and press on the solids to extract all the sauce. Stir in the remaining 1 teaspoon thyme.
  4. Remove the pork chops from the brine and pat dry. (Discard brine.) Sprinkle both sides with the remaining 1/8 teaspoon salt and a generous grinding of pepper.
  5. Place a large cast-iron or heavy-bottomed skillet over medium-high heat until hot enough to sizzle a drop of water on contact. Add oil and tilt the pan to coat the surface. Add the pork chops and cook until browned, 2 to 3 minutes per side. Transfer the chops to a plate; tent with foil to keep warm.
  6. Reduce heat to medium, add the raspberry sauce and boil, stirring constantly, until the sauce is reduced by half, about 3 minutes. Taste and add 1 to 2 tablespoons maple syrup if the sauce is too tart.
  7. Return the chops and any accumulated juices to the pan and cook on medium heat, turning the chops to coat with the sauce, until they register 145 °F on an instant-read thermometer, 1 to 2 minutes.
  8. Drain the pickled onions (discard the pickling mixture or save for another use). Gently toss with the remaining 1 1/2 cups raspberries. Serve the chops with the pan sauce and top with the pickled onions and raspberries.
  • Make Ahead Tip: Brine pork chops (Step 1) for up to 8 hours. The brined chops, patted dry, can be wrapped in plastic and refrigerated for up to 2 days.

Nutrition information

  • Per serving: 308 calories; 11 g fat(2 g sat); 7 g fiber; 23 g carbohydrates; 25 g protein; 25 mcg folate; 75 mg cholesterol; 13 g sugars; 7 g added sugars; 43 IU vitamin A; 26 mg vitamin C; 66 mg calcium; 2 mg iron; 258 mg sodium; 566 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 vegetable, 3 1/2 lean meat

Reviews 2

August 29, 2011
profile image
By: roxanawebster
One long kept secret revealed by NBC for the first time! Sorry, ladies. I know this is going to be a little off topic. But I have to bring this up. What to Do When You Feel Like Giving Up? Are you one of those women who lost their inspiration because of daily stress caused by the demands of family, a household, a career and so much more? Are you one of those women who lost sight of goals that once seemed to be real possibilities? Are you one of those women whose dreams become lost in the everyday humdrum tasks of life? Are you one of those women that let fear holding you back? The above paragraph is from a story I just read on NBC. It is a story of a real-life woman who overcame the odds to pursue her passion, explore new opportunities and find real success. I strongly recommend you read the story not only because it is shocking, motivating, and Inspirational, but also it tells you how to get past the demands of everyday life, get rid of your fears, find your inspiration and become motivated to do what makes you feel best. link to the story: http://gadaf.fi/What-to-Do-When-You-Feel-Like-Giving-Up
August 28, 2011
profile image
By: noreciperequired
Try some Maple Syrup I love the pork and fruit combo; but many berries can be a bit too tart for me. I like to add some honey or even maple syrup, like i do here http://tiny.cc/cezxx, to balance them out. This looks awesome.