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Herbed Pork Chops with Raspberry-Balsamic Sauce & Asparagus Recipe

Herbed Pork Chops with Raspberry-Balsamic Sauce & Asparagus recipe


This is a yummy dinner with pork chops rubbed in herbs. They are cooked in a pan and served with a sweet and tangy raspberry sauce. On the side, there are green asparagus that are cooked until they are just right.


2 tablespoons chopped fresh thyme
4 boneless pork chops
1 tablespoon minced garlic
1 pound asparagus
1 cup raspberries
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/2 teaspoon salt


Wash the fresh produce. Snap off the tough ends of the asparagus and set aside.
In a small bowl, combine the chopped thyme, minced garlic, 1 tablespoon of olive oil, salt, and black pepper.
Rub the thyme and garlic mixture onto both sides of the pork chops.
Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Place the pork chops in the skillet and cook for about 4-5 minutes on each side, or until they are cooked through. Transfer the pork chops to a plate and cover to keep warm.
In the same skillet, add the raspberries, balsamic vinegar, and maple syrup. Cook over medium heat, stirring and mashing the raspberries until the sauce thickens, about 5-6 minutes.
While the sauce is cooking, bring a pot of water to a boil and add the asparagus. Cook for 3-4 minutes until they are bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
Serve the pork chops with the raspberry-balsamic sauce and a side of asparagus.

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