Raspberry-Glazed Pork Chops
with Pickled Onions
- 4 cups cold water
- 2-3 small onions, thinly sliced and separated into rings
(2 cups), divided
- 1/4 cup plus 4-6 tablespoons pure maple syrup, divided
cup plus 1/4 teaspoon kosher salt, divided
- 1 bay leaf
- 1 clove garlic, crushed
- 4 bone-in, center-cut pork loin chops, 1/2-3/4 inch thick (1 1/2-1 3/4 pounds)
- 1/4 cup raspberry or red-wine vinegar
- 2 teaspoons fresh thyme leaves, divided
- 1/4 teaspoon coarsely ground pepper, plus more to taste
- 3 cups fresh raspberries,
- 1/2 cup white wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin
- Combine water, 2/3 cup onions, 1/4 cup maple syrup, 1/4 cup salt, bay leaf and
garlic in a large bowl or large sealable plastic bag. Add pork chops; turn to combine.
(If brining in a bag, place the bag in a large bowl.) Marinate in the refrigerator,
turning the meat once or twice, for 2 to 8 hours.
- Whisk raspberry (or red-wine) vinegar, 2 tablespoons maple syrup, 1 teaspoon
thyme, 1/8 teaspoon salt and pepper together in a medium bowl. Add 2/3 cup onions;
toss to coat well. Refrigerate, stirring once or twice, while the pork is brining.
- About 15 minutes before you're ready to cook the pork chops, combine 1 1/2
cups raspberries, the remaining 2/3 cup onions, wine, 2 tablespoons maple syrup,
balsamic vinegar and 1/4 teaspoon pepper in a blender or food processor. Blend or
process until pureed. Pour the sauce through a fine-mesh sieve into a small bowl;
stir and press on the solids to extract all the sauce. Stir in the remaining 1 teaspoon
- Remove the pork chops from the brine and pat dry. (Discard brine.) Sprinkle both
sides with the remaining 1/8 teaspoon salt and a generous grinding of pepper.
- Place a large cast iron or heavy-bottom skillet over medium-high heat until hot
enough to sizzle a drop of water on contact. Add oil and tilt the pan to coat the
surface. Add the pork chops and cook until browned, 2 to 3 minutes per side.
- Transfer the chops to a plate; tent with foil to keep warm.
- Reduce heat to medium, add the raspberry sauce and boil, stirring constantly,
until the sauce is reduced by half, about 3 minutes. Taste and add 1 to 2 tablespoons
maple syrup if the sauce is too tart.
- Return the chops and any accumulated juices to the pan and cook on medium heat,
turning the chops to coat with the sauce, until they register 145 degrees F on an
instant-read thermometer, 1 to 2 minutes.
- Drain the pickled onions (discard the pickling mixture or save for another use).
Gently toss with the remaining 1 1/2 cups raspberries.
- Serve the chops with the pan sauce and top with the pickled onions and raspberries.
Yield: 4 servings
Nutrition Information: Per serving: 317 calories; 11 g fat (3 g saturated
fat, 6g mono unsaturated fat); 69 mg cholesterol; 22 g carbohydrates; 27 g protein;
7 g fiber; 259 mg sodium; 542 mg potassium
Nutrition Bonus: Vitamin C (45% daily value), Potassium (16% dv), Selenium
Exchanges: 1 fruit, 1 vegetable, 3 1/2 lean meat
Carbohydrate Servings: 1
Reprinted with permission from
the National Onion Association.