Pork chops with wild raspberry port sauce
I am starting to learn one awesome thing about having a blog is people want to send you cool stuff. I am normally not one for taking products just because I have to write about the product and if I think it sucks well I do not want to write that. The idea of being a jerk because I may dislike a product when someone else could read about the product not buy it because of me and all along they would have loved it scares me to much. However, I will make exception is a close friend’s awesome mom sends me a ton of wild raspberries (thank you thank you thank you thank you thank you).
After my friend dropped off the raspberries we were relaxing on the couch just catching up and my mind is spinning with about a thousand possibilities of what to do with them. I could make jam that would go with my bread baking adventure and then I realized holy $%(#& the anti-baker is now thinking of bread accompaniments. Freak freak freak freak!!!! Hmmm….she suggested pork and then it was the cartoon light bulb going off raspberry and port wine.
Searching the internet for a good recipe did not net that much but I knew this had to be doable. Thankfully I found one recipe on Food and Wine but it still needed some minor tweaking because it was kind of bland. Earlier in the day I had been working the garden and weeding the overgrown herbs and got to thinking I need to start using my rosemary a little bit more. Another light bulb goes off because rosemary loves pork. Woo hooo!!! A plan is slowly coming together.
For this recipe you will need:
- 2 shallots
- 1/2 cup port wine
- 1/2 cup raspberries
- 1 teaspoon dijon mustard
- 1 teaspoon fresh rosemary
- 1 bay leaf
- 1 tablespoon white wine vinegar
- Kosher salt and black pepper
- 2tablespoons unsalted butter
Steps to success:
- In a medium sauce pan melt the butter over medium heat and add in the shallots. Cook for a couple minutes until they have been softened.
- Add in the port wine and reduce by 1/2 (about 5 minutes).
- Add in the mustard, bay leaf, rosemary, raspberries, white wine, and a pinch of salt and pepper.
- Let this mixture cook covered for a good 10 minutes. Stirring occasionally to break up the raspberries.
- Shut off the heat and add in the remaining TB of butter. Cover and keep warm until your pork chops are ready to be served.
- Taste and adjust.
For the pork chops I just simply rubbed them with kosher salt and black pepper.
This is so along the same line as my blueberry steak recipe. I love it!
Wowzers! That looks really good!
I don’t usually like pork chops, but maybe I would eat them with this.
Wow, this recipe sounds great. I can’t wait to try it. How many raspberries do you think I should use?
Oh wow, that is a perfectly grilled pork chop and I can just imagine the flavor of the port sauce. It looks so elegant as well.
Raspberry and mustard are a really fantastic combination. I had something like this at a friend’s wedding years ago (on top of turkey) and it was so good. You have inspired me to do it again. I think I might just go with pork chops though.
That port sauce is beautiful. Makes the meal look so much more restaurant type without going out of the house.
Beautiful combination, and I wouldn’t mind if a friend drop me tons of raspberry either.
That sauce sounds wonderful Jeff! I can almost imagine it based on the ingredients
This looks great! I might make this next week, I’m visiting a friend and promised that I’d do all the cooking while I’m there!
Also Jeff, wanted to make sure I told you about my domain change. It’s been awhile but I’m so behind in sending out my fyi emails! Hope you’ll stop and re-subscribe by if you haven’t already.
i’ve gotten my fair share of freebies, but i haven’t been so lucky as to receive raspberries! great use for them–i’m sure they compliment the pork quite nicely.
Yay for the fresh raspberries for free! Very kind of your friend’s awesome mom
this looks like a great way to use them up. Lovely job!
Oh that sounds so wonderful!
This sauce looks great I am sure the port adds a great deal. I wish someone I knew would drop of a box of wild raspberries! How fun.
That’s a yummy looking raspberry compote, i can see it going well on Xmas day’s roast too! It’s sunny in Montreal today, the rain might be heading towards Fort Wayne after all.
Those look wonderful! Thanks for stopping by my blog
It’s always a pleasure to find more blogs to drool over LOL
Oh this looks terrific! It’s wonderful how our minds start whirling around thinking of things when we want to make food!
this is an awesomely porkie! I just adore that piece, such a price trophy!
Forking into it is a price winner! 
Wowow I love your sauce! It is such a great way to enjoy rapsberries!
Brilliant. This looks like my kind of pork chop. Nicely done.
I think I could deal with wild raspberries as a freebie. In reality, there’s no way they could get a bad review. If someone handed me those grass smoothie mixes that I’ve seen lots of people blogging about recently…then I would be worried. I love how the sauce is kind of like a raspberry version of cranberry sauce. Perfect for when cranberries are just not in season!
This looks wonderful. I like the sauce - anything with port is likely to get two thumbs up in my book!
I would totally be all over taking some raspberries off of anyone’s hands!
This looks great.
Wow, that just looks amazing. A good sauce is such an important part of any dish. I’ve just had lunch, but your food is making me hungry!
for an ‘underpaid, overworked’ computer guy, you can really cook :D. this pork chop looks great!
Just gorgeous!:)
Love the photo and the recipe sounds fantastic:)
Looks delicious! Oh, how I would love to get someone to send me raspberries.
I think I can speak for all your reader’s when I say…”Why didn’t you invite me over!?!?!”
Gorgeous! I love fruit sauces to accompany meats. Well, at least I *used* to, hehe. But if I was still eating meat, this would be on next week’s menu!
What a beauty Jeff, you made me realize that I haven’t had a good pork chop in a looong time. I have never had wild raspberries either, but I suppose I could use some fresh picked ones. Thank you so much for reminding me how much I would LOVE a pork chop right now and the rasp port sauce would be perfect with it.
Still can’t get over Elle going quasi-vegan, I am glad that you haven’t joined her!
Waiting for your garden porn…
Raspberries, rosemary and pork sounds like a great combination. I still have some in my fridge that I need to use soon and you just gave me an idea!
What a delightful recipe!! I so love it!
Thanks for this yummie recipe!
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