Raspberry Pork Chops
Makes 6 pork chops
Getting started Equipment you will need: small bowl, whisk, medium baking dish Do right away when you get home: Action steps 1 & 2 Preheat oven to 350
½ cup raspberry preserves
½ cup pineapple juice
¼ cup low-sodium soy sauce
2 Tbsp. rice vinegar
½ tsp. chili powder
½ tsp. curry powder
½ tsp. garlic powder
6 (4 oz.) boneless pork chops
1. In small bowl, whisk ingredients together.
2. Add spices to bowl and whisk to combine. Place pork chops in zip-lock bag and pour marinade over the top. Seal and refrigerate 1-4 hours, or as long as possible.
3. Transfer pork chops and marinade to sprayed baking dish. Cover with lid or tin foil. Bake in preheated oven until juices run clear, 30-40 minutes.
Fresh raspberries, or frozen, thawed.
4. Transfer pork chops to serving dish and garnish with raspberries.
Side items: brown rice and steamed vegetable medley
Tips: This recipe also works well for chicken, turkey and roast beef. This recipe can be made in the crock pot. Omit the marinating process and step 3. Place ingredients in crock pot on low for 6-8 hours with additional pineapple juice and a cup of water.
Shopping list: 1 jar raspberry preserves Pineapple juice (4-8 oz.) 6 (4 oz.) boneless pork chops Fresh or frozen raspberries Brown rice Vegetable Medley
Check for: Low-sodium soy sauce Rice vinegar Spices: chili powder, curry powder, garlic powder