This past weekend, I found fresh raspberries at Farmer’s Market! So what to do with raspberries. We ate some fresh, of course, but I was worried about the rest spoiling before I could get to them. I thought about making a pie or other confection, but I was in an inventive sort of mood and decided to go way out of my comfort zone and make a sweet, fruity sauce to go with some pork chops.
My husband and I could not get enough of this sauce! It is fruity and spicy…sweet and salty…a little bit of everything all rolled into one and it is absolutely divine on some grilled pork chops. And the best part is: this sauce comes together in the same amount of time it takes to grill up some chops – perfection!
Spicy Raspberry Sauce for Pork Chops
An Amy Original
4 boneless pork chops
1 tsp olive oil
1 small jalapeno, seeded and finely chopped
2 tbsp onion, finely chopped
1 tsp minced garlic
½ cup water
1 tsp dry chicken stock
1 cup fresh raspberries
1 tbsp sugar
Salt & pepper to taste
1 tsp corn starch
2 tbsp fresh basil, chopped
2 tbsp fresh mint, chopped
Preheat grill to medium heat. Season the pork chops with sea salt and pepper. Grill 15-20 minutes or until completely cooked, flipping once.
Meanwhile, heat the olive oil in a small saucepan. Add the jalapeno, onion, and garlic. Cook until the onion is tender, 5-8 minutes.
Add ½ cup of water to the pan, whisk in the chicken stock. Add the raspberries and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes to cook the raspberries and reduce the sauce.
Add in the sugar, salt and pepper. Whisk in the corn starch. Continue to cook until the sauce has thickened.
Remove the pot from heat. Stir in the basil and mint. Serve over grilled pork chops immediately.