How do you turn everyday pork chops into something special? Raspberry Vinaigrette, of course! This stove top to oven cooking method doesn't hurt either. It keeps these bad boys nice and juicy.
What you need
4 thick pork rib chops (1 ½ inch thick, about 10 ounces)
¼ cup plus 1 tablespoon Tessemae's Balsamic
¾ teaspoon chipotle chili powder
coarse salt and fresh ground pepper
2 tablespoons honey
1 tablespoon oil
What to do
Heat your oven to 425. In a baking dish, combine ¼ cup Balsamic, ½ teaspoon chipotle, 1 teaspoon salt and ½ teaspoon pepper. Add the pork chops, turning to coat. Let marinate at least 15 minutes at room temperature or up to overnight, refrigerated.
In a small bow, stir together the honey, 1 tablespoon Balsamic and ¼ teaspoon chipotle. Set aside.
Heat the oil in a large heavy skillet over medium high. Add the pork chops and sear until nicely browned on one side, about 4 minutes. (If you use large chops like we did, you may want to use tongs to stand them on end, one by one, and sear the fat covered edge to render some of the fat. It will take less than a minute for each chop.)
Turn the chops over and brush with all of the glaze. Transfer to the oven and cook until a thermometer registers 145 in the center of the chops. (Depending on the size, the time will vary. For the 10 ounce chops, it took 15 minutes.) Partway through cooking, open the oven and brush the chops with the juices and glaze in the bottom of the pan.
Transfer the chops to a cutting board or plate and brush with more of the pan drippings. Let rest for 5 to 10 minutes before serving.