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Herb-Crusted Pork Chops with Raspberry Sauce & Mixed Greens Recipe

Name: Herb-Crusted Pork Chops with Raspberry Sauce & Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 bone-in pork chops, about 1 inch thick; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; Salt and black pepper to taste; 2 tablespoons olive oil; 1 cup raspberries; 2 tablespoons red wine vinegar; 1 tablespoon maple syrup; 5 ounces mixed greens; 1 tablespoon lemon juice; 3 tablespoons extra virgin olive oil; 1 ounce shaved Parmesan cheese; 2 tablespoons toasted slivered almonds

Stashcook

This is a yummy dinner with pork chops covered in herbs. It comes with a sweet raspberry sauce and a fresh salad with greens and cheese. It's a fancy meal that's not too hard to make!

Ingredients

4 bone-in pork chops, about 1 inch thick

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

Salt and black pepper to taste

2 tablespoons olive oil

1 cup raspberries

2 tablespoons red wine vinegar

1 tablespoon maple syrup

5 ounces mixed greens

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

1 ounce shaved Parmesan cheese

2 tablespoons toasted slivered almonds

Method

Preheat your grill or skillet over medium-high heat.

Mix thyme, rosemary, garlic powder, salt, and pepper in a small bowl. Rub the mixture onto both sides of the pork chops.

Add olive oil to the grill or skillet. Cook the pork chops until they are done, about 5-7 minutes per side. Put them on a plate and cover with foil to keep warm.

For the sauce, put the raspberries, red wine vinegar, and maple syrup in a saucepan over medium heat. Cook until the berries break down and the sauce gets thick, about 8-10 minutes.

In a big bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to make the salad dressing.

Put the mixed greens in the bowl with the dressing and toss them so they are all covered.

Put the pork chops on plates and spoon the raspberry sauce over them. Add the salad next to the chops and top with Parmesan cheese and almonds.

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